Open AccessQuality Characteristics of Steamed Bread with Brown Rice Sourdough
Author(s) -
최동순,
이명호,
박향숙
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.5.001
Subject(s) - steamed bread , food science , quality (philosophy) , brown rice , biology , microbiology and biotechnology , philosophy , epistemology