Open AccessPhysical Properties of Dough with Bamboo Leaf Powder
Author(s) -
Su-Jung Hwang
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.4.517
Subject(s) - bamboo , absorption of water , water content , volume (thermodynamics) , chemistry , food science , materials science , composite material , physics , geotechnical engineering , quantum mechanics , engineering
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