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Food Engineering Progress
Korean Society for Food Engineering

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,*
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