Effect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Quality Characteristics of Bread (Lactobacillus helveticus ATCC 55163과 Propionibacterium acidipropionici 5020로 배양한 유청발효물이 빵의 품질특성에 미치는 영향)
-
- Food Science of Animal Resources
- /
- v.30 no.3
- /
- pp.458-465
- /
- 2010