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KMID : 0380620080400040474
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 4 p.474 ~ p.478
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Effects of HPMC, MC, and Sodium Alginate on Rheological Properties of Flour Dough
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Kim Mi-Young
Yun Mi-Sug
Lee Jeong-Hoon
Lee Si-Kyung
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Abstract
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KEYWORD
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hydrocolloids, flour dough, rheology, farinogram, alveogram
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FullTexts / Linksout information
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Listed journal information
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