Quality Characteristics of Chiffon Cake Added with Dried Persimmon Paste-Reference-Cited by-同舟云学术

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Quality Characteristics of Chiffon Cake Added with Dried Persimmon Paste

Published:2021-12-31 Issue:6 Volume:31 Page:401-410
ISSN:1225-6781
Container-title:Journal of the East Asian Society of Dietary Life
language:en
Short-container-title:easdl

Author:

Lee Chae Sun^ORCID,Jang Seul Gi^ORCID,Cha Gyung Hee^ORCID

Publisher

The East Asian Society of Dietary Life

Subject

General Medicine

Reference26 articles.

1. American Association of Cereal Chemistry (2000) Approved Methods of the AACC. 10th ed. The Association 10-15. Paul, MN, USA

2. Use of a free radical method to evaluate antioxidant activity

3. Quality Characteristics of Yanggaeng containing Various Amounts of Dried Persimmon

4. Quality Characteristics and Antioxidant Properties of Rice Chiffon Cakes with Wild Grape Powder

5. Hong HH, Min GC, Lee JY, Seo HW, Kim SE, Jeong HS (2018) Baking Theory & Practice. Kwangmoonkag, Korea. pp 369-371.

Cited by 1 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. 단감 첨가 비율에 따른 식빵의 품질특성;Korean Journal of Food and Cookery Science;2024-06-30

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