Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg (식이섬유, 효소 및 달걀 첨가 수준에 따른 쌀빵의 제빵 적성 및 품질 특성)
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- Journal of the Korean Society of Food Culture
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- v.33 no.6
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- pp.580-587
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- 2018