Development of Buckwheat Bread: 2, Effects of Vital Wheat Gluten and Water-Soluble Gums on Baking and Sensory Properties (메밀빵 제조: 2. 활성 글루텐과 수용성 gum물질이 메밀빵 특성에 미치는 효과)
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- Korean journal of food and cookery science
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- v.14 no.2
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- pp.168-176
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- 1998