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

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