- Volume 42 Issue 12
DOI QR Code
Storage Quality Characteristics of Bread Added with Dried Mulberry Pomace
저장 중 건오디박 첨가 빵의 품질 특성
- Kim, Hyun Jeong (Dept. of Food & Nutrition, Chungnam National University) ;
- Shin, Suk Kyung (Dept. of Food & Nutrition, Chungnam National University) ;
- Kim, Mee Ree (Dept. of Food & Nutrition, Chungnam National University)
- Received : 2013.08.05
- Accepted : 2013.11.26
- Published : 2013.12.31
The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at
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