التفاصيل البيبلوغرافية
| العنوان: |
Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread |
| المؤلفون: |
ShinMalshick, Sun Ok Hwang, Ji Myoung Kim |
| المصدر: |
Korean Journal of Food & Cookery Science. 33:198-208 |
| بيانات النشر: |
Korean Society of Food and Cookery Science, 2017. |
| سنة النشر: |
2017 |
| مصطلحات موضوعية: |
Gluten-free rice bread, biology, Tissue transglutaminase, Chemistry, media_common.quotation_subject, 04 agricultural and veterinary sciences, 040401 food science, chemistry.chemical_compound, 0404 agricultural biotechnology, biology.protein, General Earth and Planetary Sciences, Propylene glycol alginate, Quality (business), Food science, General Environmental Science, media_common |
| تدمد: |
2287-1772
2287-1780 |
| الوصول الحر: |
https://explore.openaire.eu/search/publication?articleId=doi_________::5e2329a6e83d2eeff9e7b7c4f4430c94Test
https://doi.org/10.9724/kfcs.2017.33.2.198Test |
| حقوق: |
OPEN |
| رقم الانضمام: |
edsair.doi...........5e2329a6e83d2eeff9e7b7c4f4430c94 |
| قاعدة البيانات: |
OpenAIRE |
