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Rheological and Baking Characteristics of Batter and Bread Prepared from Different Starches Replaced by Cross-linked RS4 Starch
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-03T17:22:45Z | - |
| dc.date.available | 2021-08-03T17:22:45Z | - |
| dc.date.issued | 2011-05-28 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/55145 | - |
| dc.title | Rheological and Baking Characteristics of Batter and Bread Prepared from Different Starches Replaced by Cross-linked RS4 Starch | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 한국식생활문화학회 제51차 춘계학술대회 | - |
| dc.citation.conferencePlace | 경희대학교 청운관 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)