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KMID : 0380620050370050751
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.751 ~ p.756
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Engineering/Processing/Sensory Evaluation : Rheological Properties of Dough Added with Barley Bran
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최웅규/Choi UK
유병혁/손동화/권대준/김미향/김영호/Yoo BH/Son DH/Kwon DJ/Kim MH/Kim YH
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Abstract
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KEYWORD
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barley bran, bread dough, farinograph, amylograph, extensograph
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FullTexts / Linksout information
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Listed journal information
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