KMID : 0380620060380040534
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Korean Journal of Food Science and Technology 2006 Volume.38 No. 4 p.534 ~ p.542
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Engineering/Processing/Sensory Evaluation : Physicochemical Properties and White Layer Cake Making Potentialities of Wheat Flour and Soy Protein Isolate Blends
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Lee Yong-Suk
Park Young-Seo Chang Hak-Gil
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Abstract
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KEYWORD
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soy protein isolate, white Layer cake, flour quality, cake
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FullTexts / Linksout information
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Listed journal information
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