Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder-Reference-Cited by-同舟云学术

Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder

Published:2014-12 Issue:6 Volume:21 Page:824-830
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Cha Seon-Suk,Jung Hae-Ok,Son Hee-Kyoung,Lee Jae-Joon

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.6.824

Reference38 articles.

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3. Choi HY Oh SY Lee YS Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica Hara) cookies Korean J Food Cookery Sci 2009 25 521 530

4. Cho HS Park BH Kim KH Kim HA Antioxidative effect and quality characteristics of cookies made with sea tangle power J Korean Food Culture 2006 21 541 549

5. Shin JH Lee SJ Choi DJ Kwen OC Quality characteristics of cookies with added concentrations of garlic juice Korean J Food Cookery Sci 2007 23 608 614

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