Quality Characteristics of White Bread with Barley Leaves Tea Powder and Hemicellulase Treatment - koreascholar

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Quality Characteristics of White Bread with Barley Leaves Tea Powder and Hemicellulase Treatment

Kyung-Hun Yeom, Mun-Yong Kim, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377303

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한국식품영양학회 학술대회논문집

2009년도 한국식품영양학회 하계학술대회 (2009.06)
p.149

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Kyung-Hun Yeom(Dept. of Food and Nutrition, Sunchon National University)
Mun-Yong Kim(Flour Application Team, Solution Center Food & Industrial Ingredients BU, CJ CheilJedang Corporation)
Soon-Sil Chun(Dept. of Food and Nutrition, Sunchon National University)

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