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KMID : 0380620050370040603
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 4 p.603 ~ p.610
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Engineering/Processing/Sensory Evaluation : Quality Characteristics of the White Bread Prepared by Addition of Jujube Extracts
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배종호/Bae JH
이주현/권광일/임무혁/박건상/이종구/최희진/정석윤/Lee JH/Kwon KI/Im MH/Park GS/Lee JG/Choi HJ/Jeong SY
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Abstract
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KEYWORD
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jujube extract, bread, texture, sensory scores
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FullTexts / Linksout information
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Listed journal information
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