볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성
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저자
신현광
이정훈
정구춘
이시경
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제어번호
105960227
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학술지명
한국식품과학회지
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권호사항
Vol.
50
No.
6
[
2018
]
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발행처
한국식품과학회
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발행처 URL
http://www.kosfost.or.kr
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자료유형
학술저널
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수록면
587-593
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언어
Korean
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출판년도
2018
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등재정보
KCI등재
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소장기관
영남대학교 과학도서관
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판매처
'
볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성' 의 참고문헌
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보리 종류와 첨가량을 달리한 식빵의 품질 특성에 관한 연구
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The rheological properties of the bread flour containing yam powder and quality characteristics of steamed bread
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The quality properties of the white pan bread with the soy fiber composite
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The effect of various rice bran extracts on the lipid contents of serum and liver in rat fed with high fat diet
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Sugar utilization behavior of yeast (Saccharomyces cerevisiae) types and doses on bread quality
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Study on quality characteristics of Garraedduk with rice bran
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Sourdough lactic acid bacteria effects on bread firmness and staling
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Rice and antihypertensive peptide (angiotensin conversion enzyme inhibitor) from rice
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Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from Ascidian (Halocynthia roretzi) tunic
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Quality characteristics of white bread with red ginseng marc powder
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Quality and antioxidative activity of Garaedduk prepared with stabilized rice bran and rice flours by semi-dry milling
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Properties of dietary fiber extract from rice bran and application in bread-making
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Physiological and quality characteristics of bakery products added with mosi leaf powder
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Influence of sources and levels of dietary fiber on lipid composition in rats
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Fiber in bread making-effects in functional properties of wheat flour
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Fermentation properties of yogurt added with rice bran
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Effect of the addition of powdered-bamboo leaves on the quality and preservations of breads
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Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads
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Effect of hemicellulose on viscosity of rice flour
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Effect of diet on human fecal flora: Comparison of Japanese and American diets
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Development of buck-wheat bread properties
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Changes in physicochemical characteristics of immature barley kernels during roasting
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A study on the rheological properties of wheat flour dough containing Korean ginger powder and the baking characteristics
'
볶은 쌀겨를 첨가한 밀가루 반죽의 rheology 특성'
의 유사주제(
) 논문
