Effect of different varieties of rice flour on the physical properties of frozen dough breads

논문 상세보기

모든 회원에게 무료로 제공됩니다.

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Hyerin Kim(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Sungmin Jeong(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