AGRIS - International System for Agricultural Science and Technology

Quality Characteristics of Loaf Bread Added with Takju Powder

2006

Jeong, J.W. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: jwjeong@kfri.re.kr | Park, K.J (Korea Food Research Institute, Sungnam, Republic of Korea)

AGROVOC Keywords

Bibliographic information
Korean Journal of Food Science and Technology
Volume 38 Issue 1 ISSN 0367-6293
Pagination
pp. 52-58
Other Subjects
Fermentacion; Drying method; Takju powder; Flavor and quality conditioner
Language
Korean
Note
Summary(En)
6 tables
5ill., 23 ref.
Type
Directory

2006-05-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org