The thermal characteristics of dough and quality properties of bread according to yeast type - koreascholar

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The thermal characteristics of dough and quality properties of bread according to yeast type

Minju Kim, Jinpyo Kim, Eunmi Jeong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/367235

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학술대회 및 심포지엄

2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.145

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Minju Kim(YEONJIN S-TECH R&D Center)
Jinpyo Kim(YEONJIN S-TECH R&D Center)
Eunmi Jeong(YEONJIN S-TECH R&D Center)

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