Rheological Properties of Wheat Flour Dough and Qualities of Bread Prepared with Dietary Fiber Purified from Ascidian(Halocynthia roretzi) Tunic (멍게껍질로부터 정제된 섬유소 첨가 빵반죽의 물리적 및 제빵의 품질특성)
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- Korean Journal of Food Science and Technology
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- v.32 no.2
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- pp.387-395
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- 2000