Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder-Reference-Cited by-同舟云学术

Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder

Published:2021-10-31 Issue:10 Volume:50 Page:1108-1116
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Baek Chae-Wan¹^ORCID,Lee A-Young¹,Lee Jeung-Hee¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Daegu University

Funder

Daegu University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-10-1108.pdf

Reference33 articles.

1. Effect of storage temperature on starch retrogradation of bread staling

2. AT Food Information Statistics System (AT FIS). 2018 Processed food market status report-bread market. 2018 [cited 2021 Jun 9]. Available from: https://www.atfis.or.kr/article/M001050000/view.do?articleId=2969

3. The Study on Consumers' Preference and Purchasing Property of Processed Grain Products

4. Starch granules: structure and biosynthesis

5. Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time

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