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Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Oil Uptake in Doughnuts during Deep Fat Frying
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kim Young Soon | - |
| dc.date.accessioned | 2021-08-28T12:29:38Z | - |
| dc.date.available | 2021-08-28T12:29:38Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2016-10-31 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/26694 | - |
| dc.publisher | KFN | - |
| dc.title | Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Oil Uptake in Doughnuts during Deep Fat Frying | - |
| dc.title.alternative | Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Oil Uptake in Doughnuts during Deep Fat Frying | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Kim Young Soon | - |
| dc.identifier.bibliographicCitation | 2016 KFN International Symposium and Annual Meeting, pp.30 | - |
| dc.relation.isPartOf | 2016 KFN International Symposium and Annual Meeting | - |
| dc.relation.isPartOf | KFN | - |
| dc.citation.title | 2016 KFN International Symposium and Annual Meeting | - |
| dc.citation.startPage | 30 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2016-10-31 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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