|
KMID : 1011619980140020140
|
|
Korean Journal of Food and Cookey Science
1998 Volume.14 No. 2 p.140 ~ p.147
|
|
|
Development of Buckwheat Bread: 1. Effects of Vital Wheat Gluten and Water-Soluble Gums on Dough Rheological Properties
|
|
Chung Ji-Young
Kim Chang-Soon
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|