Quality characteristics of milk bread added blueberry starter-Reference-Cited by-同舟云学术

Quality characteristics of milk bread added blueberry starter

Published:2018-06-30 Issue:3 Volume:25 Page:296-303
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Hwang Kum-Hee,Jung Hee-Nam,Choi Ok-Ja^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.3.296

Reference40 articles.

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3. Current status and prospect of nutraceuticals;Kim;Food Industry and Nutrition,2004

4. Effect of addition of chitosan on improvement for shelf life of bread;Lee;J Korean Soc Food Sci Nutr,2002

5. Rheological properties and sensory characteristics of white bread with added mugwort powder;Jung;J East Asian Soc Diet Life,2006

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