Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
Author:
Funder
Daejin University
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.5.668
Reference40 articles.
1. Jeon SY Kim HC Kim MR Quality characteristics of functional muffins containing hesperetin Korean J Food Cookery Sci 2003 19 324 327
2. Jung JY Kim SA Chung HJ Quality characteristics of low-fat muffin containing corn bran fiber J Korean Soc Food Sci Nutr 2005 34 694 699
3. Choi JS Kim H Quality characteristics of muffins by the addition of dried barley sprout powder Korean J Food Cook Sci 2014 30 1 10 10.9724/kfcs.2014.30.1.001
4. Bae JH Jung IC Quality characteristics of muffin added with buckwheat powder J East Asian Soc Dietary Life 2013 23 430 436
5. Lee YS Chung HJ Quality characteristics of muffins supplemented with freeze-dried apricot powder J Korean Soc Food Sci Nutr 2013 42 957 963 10.3746/jkfn.2013.42.6.957
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