Rheological properties of bread dough added with Enteromorpha intenstinalis

Korean Journal of Food Science and Technology

Volumn 39, Issue 6, 2007, Pages 652-657

  Lim, Eun Jeong ^a   Lee, Yoo Hyun ^b   Huh, Chai Ok ^c   Kwon, Soon Hyung ^c   Kim, Ji Young ^c   Han, Yong Bong ^a  

^a Korea University   (South Korea)

^b Yonsei University   (South Korea)

^c Hanyang Women's University   (South Korea)

Author keywords

Bread; Enteromorpha intenstinalis; Extensograph; Farinogram; Sensory evaluation

Indexed keywords

ULVA;

EID: 72249113691     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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