Àá½Ã¸¸ ±â´Ù·Á ÁÖ¼¼¿ä. ·ÎµùÁßÀÔ´Ï´Ù.
KMID : 0380620050370040603
Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.603 ~ p.610
Engineering/Processing/Sensory Evaluation : Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts
¹èÁ¾È£/Bae JH
ÀÌÁÖÇö/±Ç±¤ÀÏ/ÀÓ¹«Çõ/¹Ú°Ç»ó/ÀÌÁ¾±¸/ÃÖÈñÁø/Á¤¼®À±/Lee JH/Kwon KI/Im MH/Park GS/Lee JG/Choi HJ/Jeong SY
Abstract
KEYWORD
jujube extract, bread, texture, sensory scores
FullTexts / Linksout information
Listed journal information
ÇмúÁøÈïÀç´Ü(KCI)