Effect of Butter Replacement with Oleogel on the Rheology and Baking Performance of Yeast-Leavened Doughs

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Daeun Jung(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Imkyung Oh(Department of Food Science & Technology, Sunchon National University)
Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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