Quality Characteristics of the Bread added Anchovy Powder

Jeong, Young Nam; Kang, Hyun Ah; Shin, Myung Gon

doi:10.13050/foodengprog.2001.5.4.235

Food Eng. Prog. 2001; 5(4):235-240

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2001.5.4.235

Article

멸치분말을 첨가한 식빵의 품질톡성

정용남¹, 강현아¹, 신명곤¹^,^*

Quality Characteristics of the Bread added Anchovy Powder

Young Nam Jeong¹, Hyun Ah Kang¹, Myung Gon Shin¹^,^*

Author Information & Copyright ▼

¹우송대학교 식품생명공학과

¹Department of Food Biotechnology, Woosong University Taejeon, Korea

^*Corresponding author: Myung Gon Shin, Department of Food Biotechnology, Woosong University, 17-2 Jayang-dong, Dongku, Taejeon 300-718, Korea

ⓒ Copyright 2001 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2001