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논문 상세

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

출판일
20240830
ISSN
(P)1738-7248 / (E)2287-7428
수록정보
권 4호 527 ~ 540쪽
식별자 정보
DOI10.11002/fsp.2024.31.4.527
KCIART003115423
이전

논문 저자

No 이름 이메일 기관
1 Jeongmin Park - Division of Agricultural Food and Environment Research, Gyeongsangbuk-do Agricultural Research and Extension Services
2 Sung Ran Yoon - Division of Agricultural Food and Environment Research, Gyeongsangbuk-do Agricultural Research and Extension Services
3 Jung A Ryu - Division of Agricultural Food and Environment Research, Gyeongsangbuk-do Agricultural Research and Extension Services