Changes of breadmaking characteristics with the addition of rice bran, fermented rice bran and rice bran oil

Journal of the Korean Society of Food Science and Nutrition

Volumn 37, Issue 5, 2008, Pages 640-646

  Park, Hyun Sil ^a   Choi, Kyoung Min ^a   Han, Gi Dong ^a  

^a Yeungnam University   (South Korea)

Author keywords

Breadmaking; Fermented rice bran; Nutrition improvement; Rheology; Rice bran oil

Indexed keywords

EID: 58849107836     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2008.37.5.640     Document Type: Article

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