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Quality Characteristics of Bread Made from Domestic Early M..:
You, Tae Yong
;
Jo, Yeon Jae
;
Shin, Tae Hwan
...
Journal of the Korean Society of Food Science and Nutrition. 50 (2021) 12 - p. 1358-1364 , 2021
Link:
https://doi.org/10.3746/jkfn.2021.50.12.1358
RT Journal T1 <Title>Quality Characteristics of Bread Made from Domestic Early Maturity and High Yield Wheat Cultivars</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2021.50.12.1358&Exemplar=1&LAN=DE A1 You, Tae Yong A1 Jo, Yeon Jae A1 Shin, Tae Hwan A1 Kwak, Ji Eun A1 Lee, Yun Jeong A1 Kang, Tae Su A1 Lee, Junsoo A1 Jeong, Heon Sang PB The Korean Society of Food Science and Nutrition YR 2021 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 50 IS 12 SP 1358 OP 1364 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2021.50.12.1358 DO https://doi.org/10.3746/jkfn.2021.50.12.1358 SF ELIB - SuUB Bremen
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