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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
Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems
Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems
Sang Kyu Park, Dong-Ho Bae, | Korean Societyof Food Science&Technology | 2006 ,
3
소맥분의 액화에 미치는 Gluten의 영향과 Protease의 첨가 효과
소맥분의 액화에 미치는 Gluten의 영향과 Protease의 첨가 효과
김기환, 한민수, 오남순, | 한국산업식품공학회 | 2001 ,
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