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KMID : 0380620050370040590
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.590 ~ p.596
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Engineering/Processing/Sensory Evaluation : Phygicochemical Properties of Bread Dough Added with Jujube Extracts
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이주현/Lee JH
권광일/배종호/Kwon KI/Bae JH
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Abstract
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KEYWORD
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jujube extract, dough, physicochemical properties
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FullTexts / Linksout information
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Listed journal information
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