Open AccessThe Physicochemical and Quality Properties of the Bread Added with Soy Fiber Powder
Author(s) -
이명호,
김선경,
최영심,
변종범
Publication year - 2012
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2012.18.1.001
Subject(s) - food science , fiber , dietary fiber , soy flour , quality (philosophy) , soy protein , materials science , chemistry , composite material , physics , quantum mechanics
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