A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods

Ryu, Bog-Mi; Kim, Chang-Soon

doi:10.9724/kfcs.2014.30.3.262

Korean journal of food and cookery science

2014

DOI: 10.9724/kfcs.2014.30.3.262

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A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods

Bog-Mi Ryu¹,

Chang-Soon Kim

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A Study on the Quality Improvement of Bread Using the Whole Waxy Sorghum Flours Prepared with Different Milling Methods

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References 11 publications

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