Rheological Properties of Dough and Quality Characteristics of Bread Added with Black Ginseng Extract - koreascholar

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Rheological Properties of Dough and Quality Characteristics of Bread Added with Black Ginseng Extract

Young Ho Kim, Myung Ryun Han, Ae Jung Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376780

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 동계학술대회 (2011.12)
p.130

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Young Ho Kim(Dept. of Hotel Baking Technology, Hyejeon College)
Myung Ryun Han(Dept. of Food & Nutrition, Hyejeon College)
Ae Jung Kim(The Graduate School of Alternative Medicine, Kyonngi University)

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