Quality characteristics of dumpling shell with sea tangle powder

Author:

Park In-Duck

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Reference34 articles.

1. Antioxidative effect and quality characteristics of cookies made with sea tangle powder;Cho;Korean J Food Culture,2006

2. Basic studies on the development of diet for the treatment of obesity;Choi;Bull Korean Fish Soc,1986

3. Determination and physical properties of dietary fiber in seaweed products;Kim;J Korean Soc Food Nutr,1988

4. The content of minerals in algae;Lee;J Korean Soc Food Nutr,1980

5. Processing of powdered seasoning material from sea tangle;Bae;Korean J Food Nutr,2000

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