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
|
|
|