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

Cho, N.J. . Department of Baking Technology; Lee, S.K. . Department of Applied Biology and Chemistry; Kim, S.K. . Department of Food Science and Nutrition; Joo, H.K. . Department of Food Resources and Technology

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)