Quality Characteristics of Mandupi Added with Curcuma aromatica Powder
Author:
Publisher
Korean Society of Food Culture
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfc/JAKO201426636276118.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. Effect of Turmeric Powder on the Quality Characteristics and Oxidation Stability of Perilla Oil Mayonnaise;Journal of Agriculture & Life Science;2023-10-30
2. Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition;Journal of the Korean Society of Food Science and Nutrition;2021-10-31
3. Chemical characteristic and functional properties of arenga starch-taro (Colocasia esculanta L.) flour noodle with turmeric extracts addition;AIP Conference Proceedings;2017
4. Study on quality characteristics of Mandupi added with Ligularia fischeri powder;Korean Journal of Food Preservation;2015-08
5. Quality characteristics of dumpling shell added with dropwort powder;Korean Journal of Food Preservation;2015-04
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