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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.263 - 271
마은빛 (순천대학교 생명산업과학대학 조리과학과) , 윤희나 (순천대학교 생명산업과학대학 조리과학과) , 이슬 (순천대학교 생명산업과학대학 조리과학과) , 정희남 (순천대학교 생명산업과학대학 조리과학과) , 최옥자 (순천대학교 생명산업과학대학 조리과학과)
Purpose: Persimmon is an alkaline food rich in vitamins, minerals, and citric acid. This study examined the quality characteristics of whole wheat sourdough bread using a sweet persimmon starter. Methods: Whole wheat sourdough bread using a sweet persimmon starter was prepared with 0%, 10%, 20%, 30%...
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