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KMID : 0380620060380030348
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 3 p.348 ~ p.354
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Engineering/Processing/Sensory Evaluation : Baking Qualities of Bread Dough Substituted with High Amount of β-Glucan from Agrobacterium spp. R259 KCTC 10197BP
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Kang Eun-Young
Yang Yun-Hyoung
Oh Sang-Hee
Lee Jeung-Hee
Kim Hye-Yooung
Kim Mi-Kyoung
Cho Han-Young
Kim Mee-Ree
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Abstract
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KEYWORD
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Bread dough, β-glucan, baking quality
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FullTexts / Linksout information
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