Physicochemical and Sensory Characteristics of Milk Bread Substituted with High Amount of -Glucan |
Yang Yun-Hyoung
(Dept. of Food and Nutrition, Chungnam National University)
Kang Eun-Young (Dept. of Food and Nutrition, Chungnam National University) Kim Mi-Kyoung (DMJ Biotech Corp.) Cho Han-Young (DMJ Biotech Corp.) Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University) |
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