Open Access카무트와 듀럼밀 세몰리나를 이용한 Sourdough Bread의 품질 특성
Author(s) -
Jaehyun Choi,
Eunji Kim
Publication year - 2020
Publication title -
culinary science and hospitality research
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2020.26.1.015
Subject(s) - food science , biology