Quality characteristics of steamed rice bread prepared with different contents of proteolytic enzyme
Crossref DOI link: https://doi.org/10.1007/s13765-015-0145-4
Published Online: 2016-01-19
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Eun-Ae
Lee, Sun-Young
Lee, Sook-Young
Funding for this research was provided by:
The Korea Small and Medium Business Administration (grant number 20100644)
Text and Data Mining valid from 2016-01-19