Author:
Kim Ga Hyeon, ,Kim Sung Huo,Park Sung Hoon
Publisher
Korean Society for Food Engineering
Reference21 articles.
1. AACC.2000. 10-10.03 Optimized straight-dough bread-making method. AACC Official Method.
2. Baek JE , Koh BK. 2014. Bread and noodle making potential of commercial rice flour. J. Living Sci. Res. 40: 25-34.
3. Bender D , Schönlechner R. 2020. Innovative approaches towards improved gluten-free bread properties. J. Cereal Sci. 91: 102904.
4. Choi EJ , Park JD , Kim CH , Kim YB , Kum JS , Jeong YH. 2015. Effect of stored rice on quality characteristics of instant rice noodles. J. Korean Soc. Food Sci. Nutr. 44: 1356-1363.
5. Choi ID. 2010. Substitution of rice flour on bread-making properties. Korean J. Food Preserve. 17: 667-673.
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献