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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
- Material Type
- 기사
- ISSN
- 12267708
- Title/Author
- 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
- Publish Info
- 서울 : Korean Societyof Food Science&Technology, 2006.
- Material Info
- pp. 173-176
- Index Term-Uncontrolled
- EFFECT ENZYMATICALLY HYDROLYZED VITAL WHEAT GLUTEN DOUGH MIXING BAKING PROPERTIES FLOUR FROZEN
- Added Entry-Personal Name
- Kyung-Ah Song, Bong-Kyung Koh
- 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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