Quality characteristics of Nelumbo nucifera G. tea white bread with hemicellulase

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 10, 2008, Pages 1294-1300

  Kim, Young Sook ^a   Kim, Mun Yong ^b   Chun, Soon Sil ^b  

^a Sunghwa College   (South Korea)

^b Sunchon National University   (South Korea)

Author keywords

Dough expansion; Hemicellulase; Nelumbo nucifera G. tea white bread; Sensory qualities; Textural characteristics

Indexed keywords

NELUMBO; NELUMBO NUCIFERA;

EID: 58549103160     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.10.1294     Document Type: Article

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