연구동향 분석

Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성

은종방(Jong-Bang Eun) Fu-hung Hsieh 최옥자(Ok Ja Choi) 2014년

논문상세정보
인용/피인용
' Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • extrusionprocessingconditions
  • highamylosestarch
  • isolatedsoyprotein
  • rice flour
  • ricesnacks
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,543 1

0.0%

' Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성' 의 참고문헌

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