Quality Characteristics of Cookies added with Hongkuk Powder
Author:
Publisher
The Korean Society of Food and Nutrition
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201319850775489.pdf
Cited by 7 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Quality Characteristics and Antioxidant Effects of Madeleines Added with Periplla frutescens (L.) Britton Powder;Journal of the East Asian Society of Dietary Life;2024-06-30
2. Quality characteristics of muffins prepared with different types of rice flour;Korean Journal of Food Preservation;2023-08
3. Quality Characteristics of Muffins Supplemented with Porphyra dentata Powder;Journal of the Korean Society of Food Science and Nutrition;2022-10-31
4. Physicochemical Properties of Chicken Thigh Meat Sausage Manufactured with Red Yeast Rice Powder;Korean Journal of Poultry Science;2019-03
5. Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder;Journal of the Korean Society of Food Science and Nutrition;2015-07-31
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