Publisher
Korean Society for Food Engineering
Reference44 articles.
1. AACC.2000. Approved Methods of the AACC (10-50D). 10th ed., American Association of Cereal Chemists. St. Paul, MN, USA, p 1-6.
2. Agrahar-Murugkar D , Gulati P , Kotwaliwale N , Gupta C. 2015. Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. J. Food Sci. Technol. 52: 5129-5137.
3. Ahn GJ. 2019. Quality characteristics and antioxidantive activities of sulgidduk added mugwort powder. Culin. Sci. Hosp. Res. 25: 184-193.
4. Blanco Canalis M , Baroni MV , Leon AE , Ribotta PD. 2020. Effect of peach puree incorporation on cookie quality and on simulated digestion of polyphenols and antioxidant properties. Food Chem. 333: 127464.
5. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.