Effects of fats and oils on the quality characteristics of rice scone-Reference-Cited by-同舟云学术

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Effects of fats and oils on the quality characteristics of rice scone

Published:2019-08-30 Issue:5 Volume:26 Page:539-544
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Ok Ja,Jung Hee Nam^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.5.539

Reference33 articles.

1. Scone;Park;Monthly Bakery,2006

2. Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach;Roßle;Eur Food Res Technol,2011

3. Quality characteristics of muffins with different fat and methods;Jung;Korean J Food Cook Sci,2008

4. Quality characteristics of pound cake with vegetable oils;Choi;Korean J Food Cook Sci,2006

5. Trans fat in foods;Ha;Food Sci Ind,2006

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1. 식물성 유지를 이용한 베샤멜 소스의 품질특성;Korean Journal of Food and Cookery Science;2024-06-30

2. Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder;Preventive Nutrition and Food Science;2023-09-30

3. Storage Stability of Meat Analogs Supplemented with Vegetable Oils;Foods;2023-09-27

4. Quality Characteristics of Madeleine Prepared with Different Vegetable Oils & Fats;Journal of the East Asian Society of Dietary Life;2023-02-28

5. Physicochemical properties of scones added with Litsea japonica fruit powder;Korean Journal of Food Preservation;2022-12

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