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NTIS 바로가기Journal of texture studies, v.48 no.1, 2017년, pp.39 - 46
Kim, Sungchan (Department of Food Science and Nutrition Dankook University Yongin‐) , Kwak, Han Sub (si 16890 Korea) , Jeong, Yoonhwa (Department of Food Science and Nutrition Dankook University Yongin‐)
AbstractThe physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Water roux starter (1.5-6.0%, flour base) was added to the bread dough. The bread samples containing water roux starter had...
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