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

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The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.456-462

DOI:https://doi.org/10.7318/KJFC/2019.34.4.456
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Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580
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