Effects of Milk Protein-Gum Conjugates on The Characteristics of The Dough and Staling of Bread Made of Frozen Dough During Freeze-Thaw Cycles |
Yun Young
(Department of Food Science and Technology & Biotechnology Research Institute, Chonnam National University)
Kim Young-Ho (Department of Baking Technology, Hyejeon College) Kim Young-Su (Department of Hotel Cookie & Bread, Dong-u College) Choi Sung-Hee (Department of Food Science and Nutrition, Dongeui University) Eun Jong-Bang (Department of Food Science and Technology & Biotechnology Research Institute, Chonnam National University) |
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