A study on quality characteristics of sourdough breads with addition of red yeast rice

Journal of the Korean Society of Food Science and Nutrition

Volumn 36, Issue 6, 2007, Pages 785-793

  Lee, Jae Hoon ^a   Kwak, Eun Jung ^a   Kim, Ji Sang ^a   Lee, Kwang Suck ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Bread; Physical and sensory characteristics; Red yeast rice; Sourdough

Indexed keywords

BACTERIA (MICROORGANISMS); SECALE CEREALE; TRITICUM AESTIVUM;

EID: 43149104128     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2007.36.6.785     Document Type: Article

References (35)