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KMID : 0380620050370050801
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.801 ~ p.805
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Microbiology/Fermentation/Biotechnology : Effect of Starter of Flour Ferment by Lactobacillus acidophilus on Physical Properties of Noodle Dough
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차욱진/Cha WJ
이시경/Lee SK
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Abstract
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KEYWORD
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L. acidophilus, wheat flour ferment, noodle dough, farinograph, amylograph
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FullTexts / Linksout information
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Listed journal information
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