{"title":"Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk","authors":"Jeong-Mee Kim, Gye-Soon Yoon, J. Joo","doi":"10.7318/KJFC/2016.31.6.605","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"35 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Korean Society of Food Culture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7318/KJFC/2016.31.6.605","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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