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2 Results:SS:DOUGH PP:한국산업식품공학회 0.93 sec.
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1
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 ,
2
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 ,
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