Food Science and Industry (식품과학과 산업)

Volume 45 Issue 4
/
Pages.29-33
/
2012
/
0257-2397(pISSN)

Korean Society of Food Science and Technology (한국식품과학회)

권호 표지

DOI QR코드

DOI QR Code

The Basic Theory Needed for a Further Development of Frozen Dough Technology

Inoue, Yoshifumi (Japan Institute of Baking)

Published : 2012.12.31

https://doi.org/10.23093/FSI.2012.45.4.29 Citation PDF

⟨ Previous Next ⟩

Abstract

Keywords