Open AccessQuality Characteristics of White Bread Made with Makgeolli Sourdough
Author(s) -
Byeong Seong Yoo,
Chun Sik Yun,
Hyun Ah Kim,
Yun Hee Chang
Publication year - 2017
Publication title -
han-guk sikpum jori gwahakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.1.94
Subject(s) - white (mutation) , food science , quality (philosophy) , biology , physics , gene , biochemistry , quantum mechanics