A Study on the Quality Characteristics of the Bread with Samultang
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200721138101681.pdf
Reference4 articles.
1. Sourdough-type bread from waste bread crumb
2. Cloning and expression of a thermophilic α-amylase gene from Bacillus stearothermophilus in Escherichia coli
3. Effect of Water on the Mechanical Behaviour of Extruded Flat Bread
4. Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread
Cited by 4 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
1. Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf;Journal of the Korean Society of Food Science and Nutrition;2016-05-31
2. Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread;Journal of the Korean Society of Food Science and Nutrition;2011-06-25
3. Fermentation Characteristics of Bread Added with Pleurotus eryngii Powder;Journal of the Korean Society of Food Science and Nutrition;2009-06-30
4. Quality Characteristics of Nelumbo nucifera G. Tea White Bread with Hemicellulase;Journal of the Korean Society of Food Science and Nutrition;2008-10-31
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