Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour

Sang Sook Kim , Hae Young Chung

https://doi.org/10.9799/ksfan.2018.31.4.511

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Publication Date: Jan 1, 2018

Abstract

Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending on the Use of Wet and Dry Rice Flour

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