Open AccessQuality Characteristics of White Pan Bread Using the Salt-Stressed Yeast Method
Author(s) -
이준열,
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.2012.18.4.020
Subject(s) - yeast , quality (philosophy) , white (mutation) , food science , salt (chemistry) , white wine , biology , chemistry , biochemistry , wine , philosophy , gene , epistemology