Quality characteristics of Yanggaeng with Momordica charantia powder
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.3.335
Reference37 articles.
1. Cho KM Joo OS Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon Korean J Food Preserv 2015 22 119 128
2. Moon SL Choi SH Characteristics of cookies quality containing bitter melon (Momordica charantia L.) powder Korean J Culinary Res 2014 20 80 90 10.20878/cshr.2014.20.6.007
3. Kim MW Effect of dietary supplementation with bitter melon on lipids and hepatic enzyme levels in streptozotocin induced diabetic rats J East Asian Soc Diet Life 2014 24 759 767 10.17495/easdl.2014.12.24.6.759
4. Lee JW Chemical and physiological properties of bitter melon (Momordica charantia L.). Ph D Thesis 2011 Chonbuk University Korea 112 126
5. Park YO Choi JH Choi JJ Yim SH Lee HC Yoo MJ Physicochemical characteristics of yanggaeng with pear juice and dried pear powder added Korean J Food Preserv 2011 18 692 699 10.11002/kjfp.2011.18.5.692
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1. Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan);LWT;2022-10
2. Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder;Korean Journal of Food Preservation;2017-04
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