국가 R&D 논문 조회
| 논문명 | Effect of pH with various organic acids on endogenous amylase activity of wheat flour and dough rheological property | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019910949 |
| 초록 | Enzymes have been used to improve quality of flour-based products such as bread, crackers, and noodles. Damaged starches and arabinoxylan in flour are generally contributed to high water absorption th... | ||
국산밀 제면 특성 개선을 위한 효소처리 기술 개발(Improving noodle making performance of Korean wheat by waxy wheat flour blends and enzyme application)
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