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KMID : 0380620060380010059
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 1 p.59 ~ p.67
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Engineering/Processing/Sensory Evaluation : Influence of Emulsifiers and α-Amylases on the Quality of Frozen Dough
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박범준/Park BJ
신언한/박천석/Sihn EH/Park CS
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Abstract
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KEYWORD
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α-amylase, emulsifier, frozen dough, rheofermentometer
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FullTexts / Linksout information
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Listed journal information
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