Preparation of high-fiber bread with soybean curd residue and Makkolli (Rice wine) residue

Cho, M.K.; Lee, W.J. . Department of Food Science

Preparation of high-fiber bread with soybean curd residue and Makkolli (Rice wine) residue

1996

Cho, M.K. | Lee, W.J. (Kangnung National University, Kangnung (Korea Republic). Department of Food Science)

AGROVOC Keywords

alcoholic beverages analyse organoleptique bread caillebotte chemical composition chemicophysical properties composition chimique curd dietary fibres fibra de la dieta fibre alimentaire korea republic organoleptic analysis pain pan procesamiento processing residues residuos soja soybeans traitement

Bibliographic information

Published in

Journal of the Korean Society of Food Science and Nutrition (Korea Republic)

Volume 25 Issue 4 ISSN 1226-3311

Pagination

pp. 632-636

Other Subjects

Propriete physicochimique; Bebidas alcoholicas; Requeson; Republica de corea; Propiedades fisico-quimicas; Analisis organoleptico; Republique de coree; Boisson alcoolisee; Composicion quimica; Residu

Language

Ko

Note

Summaries (En, Ko)

7 tables; 17 ref.

Type

Numerical Data; Summary

In AGRIS since: 1997-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Korea Agricultural Science Digital Library

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org

AGRIS - International System for Agricultural Science and Technology

Share

Preparation of high-fiber bread with soybean curd residue and Makkolli (Rice wine) residue

1996

AGROVOC Keywords

Bibliographic information