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KMID : 0380620050370010055
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 1 p.55 ~ p.60
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Effect of Vital Wheat Gluten on the Quality Characteristics of the Dough Frozen after 1st Fermentation
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최두리/Choi DR
이정훈/윤여창/이시경/Lee JH/Yoon YC/Lee SK
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Abstract
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KEYWORD
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frozen dough, bread, vital wheat gluten
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FullTexts / Linksout information
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Listed journal information
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