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Rheological and Baking Characteristics of Batter and Bread Prepared from Different Starches Replaced by Cross-linked RS4 Starch
- 제목
- Rheological and Baking Characteristics of Batter and Bread Prepared from Different Starches Replaced by Cross-linked RS4 Starch
- 저자
- 이현규
- 발행일
- 2011-05-28
- 학회명
- 한국식생활문화학회 제51차 춘계학술대회
- 개최지
- 경희대학교 청운관