|
KMID : 1011619850010010053
|
|
Korean Journal of Food and Cookey Science
1985 Volume.1 No. 1 p.53 ~ p.56
|
|
|
Rheological Properties of Acorn Flour Gels by Stress Relaxation Test
|
|
Kim Young-A
Lee Hye-Soo
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|