A Study on Rheological Properties of Dough and Whole Wheat Bread-Baking Test of Wheat Variety 'Cho-Kwang' (한국산(韓國産) 밀품종(品種)"조광"의 물리적(物理的) 성질(性質)과 전밀빵 제조(製造)에 관(關)한 연구(硏究))
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- Korean Journal of Food Science and Technology
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- v.15 no.3
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- pp.215-219
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- 1983