Open AccessThe Quality Characteristics of Wheat Flour Dasik Added with Fermented Rice Bran Powder
Author(s) -
Shin Mee-Hye,
Chung Nam Yong
Publication year - 2017
Publication title -
han'gug oe'sig san'eob haghoeji/han-guk oesik saneop hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2017.13.3.017
Subject(s) - bran , food science , fermentation , rice flour , wheat flour , chemistry , raw material , organic chemistry