Charaterization of ‘Baromi2’ and its applicability as a wheat flour replacement in the bakery product

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gahyeon-Kim(Department of Food and Nutrition, Gangneung-Wonju National University)
Sung-Hoo Kim(Department of Food and Nutrition, Gangneung-Wonju National University)
Chan-Young Park(Department of Food and Nutrition, Gangneung-Wonju National University)
Sunghoon Park(Department of Food and Nutrition, Gangneung-Wonju National University)

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