Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder-Reference-Cited by-同舟云学术

Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder

Published:2017-06 Issue:3 Volume:24 Page:421-430
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Mee-Jin,Chung Hai-Jung

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.3.421

Reference37 articles.

1. Effects of β-glucan from Lentinus edodes and Hordeum vulgare on blood glucose and lipid composition in alloxaninduced diabetic mice;Song;Korean J Food Sci Technol,2001

2. Effects of various thermal treatments on physicochemical and nutritional properties of shiitake mushrooms;Lee;J Korean Soc Food Sci Nutr,2015

3. Quality characteristics and amino acid content of cookies with GABA-enhanced brown rice;Jung;J Korean Soc Food Sci Nutr,2013

4. Quality characteristics of cookies with brown rice flour;Lee;Korean J Food Culture,2006

Cited by 6 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 of Tofu with Shiitake (Lentinus edodes) Powder;Journal of the East Asian Society of Dietary Life;2024-02-28

2. Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by <i>Artemisia princeps</i> Leaf Powder;Food Engineering Progress;2023-11-30

3. Effects of aronia powder on the quality characteristics and antioxidant activity of cookies;Korean Journal of Food Preservation;2023-08

4. Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder;Korean Journal of Food Preservation;2021-07

5. Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA;Journal of the Korean Society of Food Science and Nutrition;2021-03-31