GABA 미강 및 미강추출물 첨가에 의한 식빵의 텍스처 및 저장성의 변화 - 오수진(Su-Jin Oh); 권영회(Young-Hoi Kwon); 신해헌(Hae-Hun Shin); 김현수(Hyun Soo Kim); 최희돈(Hee-Don Choi); 임승택(Seung-Taik Lim) (Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology, 2018)
Keywords: Bread; Butyric acid; Hardness; Health promotion; Physical characteristics; Physical properties; Rice bran; Shelf life; Staling; Storage stability; γ-Aminobutyric acid; 식품과학; bread; gamma-aminobutyric acid; rice bran; texture; staling