연구동향 분석

유산발효 쌀가루의 혼합비율에 따른 전(煎)의 품질특성

장영은(Young-Eun Chang) 김진숙(Jin-Sook Kim) 이지현(Ji-Hyun Lee) 김경미(Kyungmi Kim) 김기창(Gi-Chang Kim) 2014년

논문상세정보
인용/피인용
' 유산발효 쌀가루의 혼합비율에 따른 전(煎)의 품질특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • lacticfermentationriceflour
  • oil absorption
  • pan-friedfood(jeon)
  • starchdigestibility
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,481 0

0.0%

' 유산발효 쌀가루의 혼합비율에 따른 전(煎)의 품질특성' 의 참고문헌

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