연구동향 분석

오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성

변종범(Jong-Beom Byun) 장진희(Jin-Hee Chang) 정계연(Gey-Yeoun Jeoung) 이진실(Jin-Sil Lee) 2015년

논문상세정보
인용/피인용
' 오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • acceptability
  • bread
  • omija
  • rice
  • sourdough
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
776 0

0.0%

' 오미자청을 이용한 쌀가루 sourdough 첨가 식빵의 품질 특성' 의 참고문헌

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