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KMID : 0380620040360060924
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 6 p.924 ~ p.929
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Quality Characteristics of the Potato Juice-Added Functional White Bread
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한경필/Han GP
이갑량/한재숙/소기신행/김동석/김정애/배종호/Lee KR/Han Js/Kozukue N/Kim DS/Kim JA/Bae JH
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Abstract
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KEYWORD
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functional bread, baking, potato glycoalkaloid
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FullTexts / Linksout information
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Listed journal information
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