A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential - koreascholar

논문 상세보기

A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker-making Potential KCI 등재

L. Lee, P. K. W. Ng, J. F. Steffe

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/286493

구독 기관 인증 시 무료 이용이 가능합니다. 4,000원

산업식품공학 (Food Engineering Progress)

제6권 제2호 (2002.05)
pp.201-207

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

cracker-making one-stage fermentation cracker quality

저자

L. Lee(Department of Food Science and Human Nutrition Michigan State University)
P. K. W. Ng(Department of Food Science and Human Nutrition Michigan State University) Corresponding author
J. F. Steffe(Department of Food Science and Human Nutrition Michigan State University)

같은 권호 다른 논문