Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder

Published:2017-04-30 Issue:2 Volume:30 Page:269-281
ISSN:1225-4339
Container-title:The Korean Journal of Food And Nutrition
language:en
Short-container-title:The Korean Journal of Food And Nutrition

Author:

Kim Minzy,Sim Ki Hyeon

Publisher

The Korean Society of Food and Nutrition

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201717447648476.pdf

Cited by 5 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. The characteristics of corn gluten-free cookies with modified cellulose as food additives;IOP Conference Series: Earth and Environmental Science;2024-03-01

2. Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron;E3S Web of Conferences;2023

3. Properties of Macarons with the Addition of Various Amounts of Chickpea Aqueous Solution as a Substitute for Egg Whites;Journal of the Korean Society of Food Science and Nutrition;2022-08-31

4. Determination of quality parameters and gluten free macaron production from carob fruit and sorghum;International Journal of Gastronomy and Food Science;2022-03

5. Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product;Molecules;2020-05-08

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