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)
Ключевые слова АГРОВОК
Библиографическая информация
Korean Journal of Food Science and Technology (Korea Republic)
Том
30
Выпуск
4
ISSN
0367-6293
Нумерация страниц
pp. 832-841
Другие темы
Propriete physicochimique; Tecnologia de los alimentos; Farine de ble; Ble; Propiedades fisicoquimicas
Язык
Примечание
Summaries (En, Ko)
8 illus.; 8 tables; 23 ref.
Тип
Summary; Bibliography
1999-08-15
AGRIS AP
Поставщик данных
Эту запись предоставил Korea Agricultural Science Digital Library
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