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1
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
Kyung-Ah Song, Bong-Kyung Koh, | Korean Societyof Food Science&Technology | 2006 ,
2
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim, | 한국산업식품공학회 | 2005 ,
3
SEM Sample Preparation Techniques for Developed and Undeveloped Wheat Doughs
SEM Sample Preparation Techniques for Developed and Undeveloped Wheat Doughs
Emily J. Schluentz, James F. Steffe and Perry K.W, | 한국산업식품공학회 | 2001 ,
4
SDA(Separated Doughnut Auger) 매입말뚝 신공법 : 한국고속철도 3공구 평택고가 적용사례 중심으로
SDA(Separated Doughnut Auger) 매입말뚝 신공법 : 한국고속철도 3공구 평택고가 적용사례 중심으로
채수근, | 대한토목학회 | 2000 ,
5
Microwave Dough Craft : More Than 50 Original Salt Dough Projects
Microwave Dough Craft : More Than 50 Original Salt Dough Projects
Jenkins, Alison, 639-J52m-R | Chartwell Books | 1996 639-J52m-R,
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