|
KMID : 0380620000320030604
|
|
Korean Journal of Food Science and Technology
2000 Volume.32 No. 3 p.604 ~ p.609
|
|
|
Effect of Gums on the Characteristics of the Dough in Making Frozen Dough
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|