Open AccessEffect of Whey Brew Cultured by Lactobacillus helveticus ATCC 55163 and Propionibacterium acidipropionici 5020 on Rheological Properties of Flour Dough
Author(s) -
채수규,
윤미숙,
이정훈
Publication year - 2009
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2009.15.1.013
Subject(s) - lactobacillus helveticus , food science , lactobacillus casei , rheology , chemistry , lactobacillus , microbiology and biotechnology , biology , materials science , composite material , fermentation