青苹果粉末纤维素增强剂的质量特性

{"title":"青苹果粉末纤维素增强剂的质量特性","authors":"하영 박, 소연 진","doi":"10.9724/kfcs.2023.39.5.346","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"193 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"풋사과 분말 첨가 알룰로스 증편의 품질 특성\",\"authors\":\"하영 박, 소연 진\",\"doi\":\"10.9724/kfcs.2023.39.5.346\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17842,\"journal\":{\"name\":\"Korean Journal of Food and Cookery Science\",\"volume\":\"193 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food and Cookery Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9724/kfcs.2023.39.5.346\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.5.346","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}