연구동향 분석

쌀 전분의 첨가가 즉석 유탕면의 품질특성에 미치는 영향

조용화(Yong-Hwa Cho) 임승택(Seung-Taik Lim) 이영택(Young-Tack Lee) 2014년

논문상세정보
인용/피인용
' 쌀 전분의 첨가가 즉석 유탕면의 품질특성에 미치는 영향' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • cookingproperties
  • instantfriednoodle
  • modifiedricestarch
  • rice starch
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,501 1

0.0%

' 쌀 전분의 첨가가 즉석 유탕면의 품질특성에 미치는 영향' 의 참고문헌

  • 하이드록시프로필화 찹쌀 전분의 이화학적 성질 및 유과제조 특성
    유철 한국식품과학회지 38 (3) : 385 ~ 391 [2006]
  • 하이드록시프로필화 쌀 전분의 이화학적 특성
    최현욱 한국식품과학회지 37 (1) : 44 ~ 49 [2005]
  • 칡전분과 한국산밀로 만든 라면의 품질연구
    황은희 한국생활과학회지 17 (1) : 151 ~ 158 [2008]
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