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KMID : 1007520010100060008
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Food Science and Biotechnology
2001 Volume.10 No. 6 p.8 ~ p.15
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Physicochemical Properties of Dough Added Korean Persimmon (Diospyros kaki L. folium) Leaf Powder
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Bae Jong-Ho
Woo Hi-Seob
Choi Hee-Jin
Zhang Yun-Bin
Choi Cheong
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Abstract
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KEYWORD
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Dough properties, persimmon leaf powder, wheat flour
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Listed journal information
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