Effects of Added Yam Powders on the Quality Characteristics of Yeast Leavened Pan Breads Made from Imported Wheat flour and Korean Wheat Flour (마(Dioscorea) 첨가가 우리밀과 수입밀을 이용한 식빵 품질특성에 미치는 효과)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.30 no.1
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- pp.56-63
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- 2001