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KMID : 0380620040360050749
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.749 ~ p.753
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Engineering/Processing/Sensory Evaluation : Rheological Properties of the Wheat Flour Dough with Olive Oil
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임선희/Lim SH
김석영/이노운/이치호/이시경/Kim SY/Lee NW/Lee CH/Lee SK
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Abstract
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KEYWORD
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olive oil, farinogram, amylogram, extensogram, wheat flour dough
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FullTexts / Linksout information
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Listed journal information
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