|
KMID : 0380620030350050918
|
|
Korean Journal of Food Science and Technology
2003 Volume.35 No. 5 p.918 ~ p.923
|
|
|
Effects of Waxy and Normal Hull-less Barley Flours on Bread-making Properties
|
|
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|