Open AccessQuality Characteristics and Dough Rheological Properties of Pan Bread with Perilla Seed Powder
Author(s) -
지정란,
정현철
Publication year - 2013
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2013.19.3.011
Subject(s) - perilla , food science , rheology , quality (philosophy) , materials science , composite material , chemistry , physics , raw material , organic chemistry , quantum mechanics