Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Fig. 3.

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Comparison of surface and crumb struture of campanue (A) and baguette (B) baked from five Korean wheats and imported wheats. T55 = Rarine francaise French wheat flour obtained from Sunin Co., HRW= hard red winter wheat obtained from Sajo-Dongaone Co. Crumb structure (top) and top surface (bottom).
Korean J. Breed. Sci. 2020;52:408-18 https://doi.org/10.9787/KJBS.2020.52.4.408
© 2020 Korean J. Breed. Sci.