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Effect of wheat flour brew with Bifidobacterium bifidum on rheological properties of wheat flour dough

1998

Cho, N.J. (Hyejeon College, Chungnam (Korea Republic). Department of Baking Technology) | Lee, S.K. (Konkuk University, Seoul (Korea Republic). Department of Applied Biology and Chemistry) | Kim, S.K. (Dankook University, Seoul (Korea Republic). Department of Food Science and Nutrition) | Joo, H.K. (Sunmoon University, Asan (Korea Republic). Department of Food Resources and Technology)

AGROVOC Keywords
bifidobacterium bread chemicophysical properties food technology harina de trigo pain pan technologie alimentaire trigo wheat flour wheats
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 30 Issue 4 ISSN 0367-6293
Pagination
pp. 832-841
Other Subjects
Propriete physicochimique; Tecnologia de los alimentos; Farine de ble; Ble; Propiedades fisicoquimicas
Language
Ko
Note
Summaries (En, Ko)
8 illus.; 8 tables; 23 ref.
Type
Summary; Bibliography
1999-08-15
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