|
KMID : 1134820040330061043
|
|
Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 6 p.1043 ~ p.1048
|
|
|
Development of Yeast Leavened Pan Bread Using Commercial Doenjang (Korean Soybean Paste) : 3. The Effects of Protein Dispersibility of Doenjang Powders and Soy Flours on the Gluten Rheology and Bread Quality Characteristics
|
|
오현주/Oh HJ
김창순/Kim CS
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|