본문 바로가기
2026 1학기 온라인 특강 바로가기
오늘 하루 이 창을 열지 않음
닫기
18.97.14.90
Join
Login
CS
한국어
ENG
Total
Title
Author
Journal
Publisher
검색어
Advanced Search
18.97.14.90
한국어
ENG
Login
Join
CS
AI 검색 소개
한국식품조리과학회
한국식품조리과학회지
Surfactants 를 처리한 고구마 전분의 특성
Surfactants 를 처리한 고구마 전분의 특성
이신경 , 신말식
한국식품조리과학회
1991.01
한국식품조리과학회지
vol. 7 iss. 4
190-190(1pages)
UCI
I410-ECN-0102-2009-570-007385149
₩ 1,000
More
Cite
Copy URL
Bookshelf
This article is 4 pages or less.
Abstract
expand_more
Keywords
expand_more
Table of Contents
expand_more
References (
0
)
expand_more
[자료제공 : 네이버학술정보]
Cite
KOR
ENG
Citation
APA
MLA
Chicago
IEEE
Vancouver
ACS
Harvard
저자명
년도
논문명
간행물명
권호
쪽수
Download
TXT
Refworks
Mendeley
EndNote
Excel
저장형식
Save
Add to Bookshelf
Add
articles to
보관함
LOGIN
Subscriber ID
If your institution has an active subscription, you can verify
using an institutional representative account. (For account
details, please contact your institution's librarian)
ID
password
Login
Join
Find ID / PW
or
Advanced Search
˙ Keyword
All
Total
Title
Author
Journal
Publisher
Keyword
Abstract
Keyword
AND
OR
NOT
select
Total
Title
Author
Journal
Publisher
Keyword
Abstract
select
˙ Subjects
Total
Humanities
Social Scienmce
Natural Science
Engineering
Medicine & Pharmacy
Marine Agriculture & Fishery
Arts & Sports
Interdisciplinary
˙ Publication Date
Total
Last Year
Custom Range
search year
~
search year
˙ Bibliographic Data
Articles that only provides metadata.
Exclude
Include
×
Yes
No
