Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods |
Cho, Hyun
(Dept. of Food Science & Technology, Graduate School of Agriculture & Animal Science, Konkuk University)
Lee, Jeong-Hoon (Dept. of Applied Biology & Chemistry, Konkuk University) Lee, Chi-Ho (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Si-Kyung (Dept. of Applied Biology & Chemistry, Konkuk University) |
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