Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Rheological Properties of Flour Dough (Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 배양한 유청발효물이 반죽의 레올로지에 미치는 영향)
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- Culinary science and hospitality research
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- v.15 no.1
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- pp.149-156
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- 2009