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