Quality Characteristics of Rye Mixed Bread Substituted with Natural Fermented Raisin Extract and Sourdough Starter - koreascholar

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Quality Characteristics of Rye Mixed Bread Substituted with Natural Fermented Raisin Extract and Sourdough Starter

Mun-Yong Kim, Soon-Sil Chun

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/377756

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한국식품영양학회 학술대회논문집

2007년도 한국식품영양학회 동계학술대회 (2007.12)
p.97

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Mun-Yong Kim(Dept. of Food and Nutrition, Sunchon National University)
Soon-Sil Chun(Dept. of Food and Nutrition, Sunchon National University)

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