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KMID : 0380620050370050801
Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.801 ~ p.805
Microbiology/Fermentation/Biotechnology : Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough
Â÷¿íÁø/Cha WJ
À̽ðæ/Lee SK
Abstract
KEYWORD
L. acidophilus, wheat flour ferment, noodle dough, farinograph, amylograph
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ÇмúÁøÈïÀç´Ü(KCI)