|
KMID : 1011619950110030282
|
|
Korean Journal of Food and Cookey Science
1995 Volume.11 No. 3 p.282 ~ p.286
|
|
|
Changes in Soluble Protein, Free Amino Acid and Starch of Jeungpyun Dough during Fermentation
|
|
Park Young-Sun
Suh Chung-Sik
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|