국가 R&D 논문 조회
| 논문명 | Bran characteristics desirable for making whole wheat pancakes and baking powder biscuits | ||
|---|---|---|---|
| 학술지 | ISSN | 0000-0000 | |
| SCI 구분 | 02 | 논문구분 | 국외 |
| 국내외학술지 구분 | 202 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019981518 |
| 초록 | Bran particles present in whole wheat meal (WWM) are likely responsible for the inferior quality and sensory acceptance of whole wheat foods compared to refined flour foods, suggesting that bran chara... | ||