Fermentation characteristics of bread added with Pleurotus eryngii powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 6, 2009, Pages 757-765

  Lee, Ji Yeon ^a   Lee, Kyung Ae ^b   Kwak, Eun Jung ^a  

^a Yeungnam University   (South Korea)

^b Yongin University   (South Korea)

Author keywords

Bread; Fermentation characteristics; Pleurotus eryngii; Sensory test; Texture

Indexed keywords

PLEUROTUS; PLEUROTUS ERYNGII;

EID: 77952130278     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.6.757     Document Type: Article

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