Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry 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.2016.23.7.945
Reference40 articles.
1. Selected physicochemical and consumer preference characteristics of Baikseolgi with pomegranate concentrate;Choi;J Korean Soc Food Sci Nutr,2015
2. Quality characteristics of korean steamed rice cake containing different amount of red onion powder;Hwang;Korean J Food Preserv,2013
3. Quality characteristics and antioxidant activities of Sulgidduck with asparagus (Asparagus officinalis L) powder;Jang;J East Asian Soc Dietary Life,2016
4. Quality characteristics and antioxidant activity of Sulgidduk by the addition of aronia powder (Aronia melanocarpa);Hwang;Korean J Food Sci Technol,2015
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1. Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice;PLOS ONE;2022-10-13
2. Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology;Journal of the East Asian Society of Dietary Life;2022-02-28
3. Optimization of the Processing Conditions for Maquiberry Jelly by Response Surface Methodology;Journal of the East Asian Society of Dietary Life;2021-12-31
4. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora);Journal of the Korean Society of Food Science and Nutrition;2021-07-31
5. Quality characteristics and antioxidant activity of yogurt dressing containing black currant extract;Korean Journal of Food Preservation;2018-02
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