김유경 교수 연구실
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인용수 0
·2025
Germinated triticale flour as sustainable partial substitute for wheat flour in bread-making
Yifei Wang, Mijin Guk, Ji-Suk Kim, Ka‐Young Song, Sungeun Cho, Yookyung Kim
IF 3.6International Journal of Gastronomy and Food Science
키워드
TriticaleFlavorGerminationAntioxidantWheat flourUmami