Quality and Characteristics of Scone Added with <i>Pinus koraiensis</i> Leaf Powder-Reference-Cited by-同舟云学术

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Quality and Characteristics of Scone Added with Pinus koraiensis Leaf Powder

Published:2023-09-30 Issue:3 Volume:28 Page:353-359
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:Prev. Nutr. Food Sci.

Author:

Lee Hwa Jung¹^ORCID,Ryu Soo In²^ORCID,Paik Jean Kyung¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Eulji University, Gyeonggi 13135, Korea

2. Seongnam Food R&D Support Center, Gyeonggi 13218, Korea

Funder

Seongnam Senior Industrial Innovation Center

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/PNF2/2023/028/pnfs-28-3-353.pdf

Reference34 articles.

1. AACC. Approved methods of the AACC. 8th ed. American Association of Cereal Chemists. 1986. p 10-15.

2. AOAC. Official methods of analysis. 14th ed. Association of Official Analytical Chemists. 1984. p 50-58.

3. Baek JJ, Park EB, Ryu SI, Paik JK. Quality characteristics of madeleine with leaves powder of Pinus koraiensis, newtro dessert. Korean J Food Nutr. 2022. 35:253-258.

4. Antioxidant Activity and Quality Characteristics of Pine Needle Cookies

5. Choi KM, Yun YG, Jiang JH, Oh SS, Yang HD, Kim HJ, et al. Analysis on the antioxidant activity of catechin concentrations and green tea extract powder. Korean J Orient Physiol Pathol. 2005. 19:1580-1584.

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