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KMID : 0380620050370050763
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.763 ~ p.767
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Engineering/Processing/Sensory Evaluation : Effect of Amylase and Emulsifier on the Characteristics of the Bread Dough
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박범준/Park BJ
황성연/박천석/Hwang SY/Park CS
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Abstract
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KEYWORD
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α-amylase, emulsifier, bread dough
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FullTexts / Linksout information
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Listed journal information
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