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Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough / Kyung-Ah Song, Bong-Kyung Koh
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2006.
- 형태사항
- pp. 173-176
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60075823
MARC
008060516s2006 ULKa a ENG■022 ▼a12267708
■245 ▼aEffect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough▼dKyung-Ah Song, Bong-Kyung Koh
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2006.
■300 ▼app. 173-176
■653 ▼aEFFECT▼aENZYMATICALLY▼aHYDROLYZED▼aVITAL▼aWHEAT▼aGLUTEN▼aDOUGH▼aMIXING▼aBAKING▼aPROPERTIES▼aFLOUR▼aFROZEN
■700 ▼aKyung-Ah Song, Bong-Kyung Koh
■773 ▼tFood Science and Biotechnology▼gVolume15. Number2. (2006 April)▼d2006, 04
■URL ▼ahttp://www.kosfost.or.kr
■SIS ▼aS025126▼b60050258▼h8▼s2
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