Quality characteristics and antioxidant activity of sponge cake with cabbage powder-Reference-Cited by-同舟云学术

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Quality characteristics and antioxidant activity of sponge cake with cabbage powder

Published:2017-04 Issue:2 Volume:24 Page:294-302
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kim Sook-Young,Kim Ki-Ju

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.2.294

Reference48 articles.

1. A study on the utilization state and the choice factors of the functional bakery products;Kim;Korean J Culinary Research,2004

2. Analysis of characteristics of the white bread with mixed vegetable powder;Lee;Korean J Hospitality Tourism,2007

3. Quality characteristics of sponge cakes containing various levels of millet flour;Chang;Korean J Food Sci Technol,2004

4. Quality characteristics of sponge cake with addition of laver powder;Kweon;J Korean Soc Food Sci Nutr,2003

5. Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour;Oh;Korean J Soc Food Cookery Sci,2002

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. Antioxidant Activities and Quality Characteristics of Sponge Cake Added with Premature Mandarin Peel Powder;Journal of the Korean Society of Food Science and Nutrition;2021-09-30

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