Open AccessQuality Characteristics of Korean Wheat Bread Prepared with Substitutions of Naturally Fermented Rice Starters
Author(s) -
Sungjun Choi,
Seung-Joo Lee
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.2.009
Subject(s) - fermentation , food science , quality (philosophy) , business , microbiology and biotechnology , chemistry , biology , physics , quantum mechanics