default author photo

Seung-Hye Woo

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

SCHOLARLY PAPERS

1

DOWNLOADS

35

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Effect of Amaranth Protein Isolate and Fermentation Time on Buckwheat Sourdough Bread

Number of pages: 32 Posted: 28 Sep 2024
Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Jong-Dae Park and Eun Young Park
Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea University
Downloads 35 (1,249,711)

Abstract:

Loading...

Gluten-free sourdough, Amaranth protein isolate, Fermentation time