KMID : 1024420060100030137
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Food Engineering Progress 2006 Volume.10 No. 3 p.137 ~ p.144
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Physicochemical Characteristics of Bagel Dough Supplemented with Rye Flour
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Yoo Suk-Hyung
Park Young-Seo Chang Hak-Gil
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Abstract
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KEYWORD
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rye flour, bagel, dough, rapid visco analyzer, mixograph
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FullTexts / Linksout information
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Listed journal information
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