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KMID : 0380620000320020387
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Korean Journal of Food Science and Technology
2000 Volume.32 No. 2 p.387 ~ p.395
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Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purified from Ascidian(Halocynthia roretzi) Tunic
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김영호/Kim, Young Ho
김동호/변명우/김정옥/육흥선/안현주/Kim, Dong Ho/Byun, Myung Woo/Kim, Jung Ok/Yook, Hong Sun/Ahn, Hyun Joo
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Abstract
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