:: Journal of The Korean Society of Food Culture ::

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Study on the Rheological Characteristics of the Mixed Wheat Flour Containing Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.355-363

DOI:https://doi.org/10.7318/KJFC/2014.29.4.355
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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306

DOI:https://doi.org/10.7318/KJFC/2014.29.3.298
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