Influence of Different Thawing Conditions on the Quality Attributes of Frozen Bread Dough - koreascholar

논문 상세보기

Influence of Different Thawing Conditions on the Quality Attributes of Frozen Bread Dough

Seonkyeong Yang, Suyong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/383343

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2019 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2019.10)
p.113

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)

같은 권호 다른 논문