Effects of thawing Methods on the Rheological and Baking Properties of Frozen Bread Dough - koreascholar

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Effects of thawing Methods on the Rheological and Baking Properties of Frozen Bread Dough

Seonkyeong Yang, Suyong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373540

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학술대회 및 심포지엄

2019 (사)한국산업식품공학회 춘계 정기총회 및 학술대회 (2019.04)
p.153

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Seonkyeong Yang(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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