Quality Characteristics of White Pan Bread with Enzyme Treated Wheat Germ Extract

Autor:	Jae-Kang Lee, Shin Mal shick, Jeong Hoon Lee, Dong Woo Kang, Yong-Hyun Choi, Hyeim Kum, Yong-Seok Choi
Rok vydání:	2019
Předmět:	White (mutation) chemistry.chemical_classification Enzyme chemistry General Earth and Planetary Sciences Wheat germ Food science Biology Quality characteristics General Environmental Science
Zdroj:	Korean Journal of Food and Cookery Science. 35:36-44
ISSN:	2287-1772 2287-1780
DOI:	10.9724/kfcs.2019.35.1.36
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8a01a790ae9a38c5e92fc21b3415c6d1 https://doi.org/10.9724/kfcs.2019.35.1.36 Zobrazit plný text záznamu