{"title":"Quality Characteristics and Textural Properties of Dough of Pan Bread with Suaeda glauca Powder","authors":"Geum-Ju Hong, I. Lee","doi":"10.20878/cshr.2024.30.3.004","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":144112,"journal":{"name":"Culinary Science & Hospitality Research","volume":"19 10","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Culinary Science & Hospitality Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20878/cshr.2024.30.3.004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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