干米粉制米片的品质特性研究

{"title":"干米粉制米片的品质特性研究","authors":"Y. Jo, H. Yoon","doi":"10.7318/KJFC/2016.31.3.235","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"49 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder\",\"authors\":\"Y. Jo, H. Yoon\",\"doi\":\"10.7318/KJFC/2016.31.3.235\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":398830,\"journal\":{\"name\":\"Journal of the Korean Society of Food Culture\",\"volume\":\"49 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Korean Society of Food Culture\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7318/KJFC/2016.31.3.235\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Korean Society of Food Culture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7318/KJFC/2016.31.3.235","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}