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KMID : 1011620000160030267
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 3 p.267 ~ p.271
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Effect of raw soy flour addtion to Jeung-Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza
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Yoon Sun
Lee Chun-Ja
Park Hae-Won
Myung Choon-Ok
Choi Eun-Jung
Lee Ji-Jung
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Abstract
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