Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods (Hydrocolloids의 첨가가 냉동기간에 따른 Par Baked 바게트 품질 특성에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.40 no.10
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- pp.1488-1492
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- 2011