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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.37 no.5 = no.183, 2005년, pp.801 - 805
차욱진 (건국대학교 응용생물화학과) , 이시경 (건국대학교 응용생물화학과)
Practical use of wheat flour ferment with L. acidophilus during noodlemanufacturing was investigated. Water absorption decreased and overall mechanical tolerance index increased with ferment addition up to 20%. Amylograph of flour with ferment showed initial gelatinization temperatures of control, a...
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