SCOPUS 정보 검색 플랫폼

Volumn 46, Issue 1, 2009, Pages 62-65

Influence of rice bran on rheological properties of dough and in the new product development

Author keywords

Alveograph; Chapati; Consistograph; Cookies; Farinograph; Rice bran

Indexed keywords

CHEMICAL PROPERTIES; PRODUCT DEVELOPMENT; PROJECT MANAGEMENT; RHEOLOGY;

ALVEOGRAPH; CHAPATI; CONSISTOGRAPH; COOKIES; FARINOGRAPH; RICE BRAN;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 58449102955 PISSN: 00221155 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.