Alternate Title: Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg. (English)

Authors: 김상숙, 정혜영

Superior Title: Journal of the Korean Society of Food Culture; Dec2018, Vol. 33 Issue 6, p580-587, 8p

Subject Terms: RICE flour, GLUCOSE oxidase, SPECIFIC gravity, EGG whites, AMYLASES, CELLULASE

Authors: 구옥경

Contributors: 이형주, 농생명공학부

Subject Terms: Food-grade vector, Food grade expression vector, Lactic acid bacteria, cellulase, nisin, promoter P13C, pSH71 replicon, nisin promoter

File Description: iv, 41 leaves

Relation: http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000047953; http://hdl.handle.net/10371/67353

Availability: http://hdl.handle.net/10371/67353
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000047953