Quality Characteristics of Sponge Cake with Addition of Laver Powder
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200311922119702.pdf
Reference13 articles.
1. Use of soy proteins in baked foods
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4. Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus;Journal of the Korean Society of Food Science and Nutrition;2011-06-25
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