So-Yoon Lee, Hyun-Min Cho, G. Lee, Y. Jo, Y. Jung, Hyun-Jin Park, Jun-Soo Lee, H. Jeong
{"title":"春、秋种小麦白面包品质特性的比较","authors":"So-Yoon Lee, Hyun-Min Cho, G. Lee, Y. Jo, Y. Jung, Hyun-Jin Park, Jun-Soo Lee, H. Jeong","doi":"10.9721/kjfst.2023.55.4.353","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":"15 31","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparing the quality characteristics of white breads made with spring- and autumn-seeded wheats\",\"authors\":\"So-Yoon Lee, Hyun-Min Cho, G. Lee, Y. Jo, Y. Jung, Hyun-Jin Park, Jun-Soo Lee, H. Jeong\",\"doi\":\"10.9721/kjfst.2023.55.4.353\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":\"15 31\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.4.353\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.4.353","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.