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KMID : 0380620060380010042
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.42 ~ p.46
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Engineering/Processing/Sensory Evaluation : Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage
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윤영/Yun Y
김영호/김영수/은종방/Kim YH/Kim YS/Eun JB
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Abstract
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KEYWORD
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milk proteins, gums, frozen dough, staling
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FullTexts / Linksout information
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Listed journal information
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