Open AccessEffects of Adding Sourdough Starter Powder using Korean Wheat Flour on the Quality of Pan Bread
Author(s) -
안혜령,
이광석
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.2012.18.4.013013013
Subject(s) - starter , food science , wheat flour , quality (philosophy) , wheat bread , chemistry , biology , physics , quantum mechanics