서울대학교 식품바이오융합연구소 (CFB) - 최영진 (LWT - Food Science and Technology, Vol.73 : 219-225, 2016)

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제목: 최영진 (LWT - Food Science and Technology, Vol.73 : 219-225, 2016)

작성일: 2017-02-10
조회수: 111

Choongjin Ban, Sangeun Yoon, Jungwoo Han, Sang Oh Kim, Jung Sook Han, Seokwon Lim, Young Jin Choi

Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality

LWT - Food Science and Technology

Elsevier Ltd.

Vol. 73 (2016)

219-225

첨부파일:

최영진-반충진-201611-SCIE.pdf (769.93KB)

다음글: 최영진 (Food Chemistry, Vol.194 : 212-217, 2016); / 연구소; Youngje Jo, Seokwon Lim, Pahn-Shick Chang, Young Jin ChoiThe possible presence of natural β-D-glucosidase inhibitors in jujube leaf extractFood ChemistryElsevier Ltd.Vol. 194 (2016)212-217

이전글: 조철훈 (Korean J. Food Nutr., Vol.29(4) : 449-455, 2016); / 연구소; Hyun Jung Lee, Cheorun Jo, Ki Chang Nam,, Kyung Haeng LeeQuality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg WhiteKorean J. Food Nutr.The Korean Society of Food and NutritionVol. 29, No. 4 (20..

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