Open AccessQuality Characteristics of White Bread Made with Makgeolli Sourdough
Author(s) -
Byeong Seong Yoo,
Chun Sik Yun,
HyunAh Kim,
Yun Hee Chang
Publication year - 2017
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.1.94
Subject(s) - chewiness , food science , fermentation , starter , flavor , lightness , taste , chemistry , wheat flour , water content , physics , geotechnical engineering , optics , engineering
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