Effect of Extract from Glycyorrhiza uralensis and Curcula longa on Shelf-life and Quality of Bread
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/JAKO200603042296438.pdf
Reference7 articles.
1. Relationships between flour/dough microstructure and dough handling and baking properties
2. Technological and nutritional aspects in hyperproteic bread prepared with the addition of sunflower meal
3. Influence of Malt on Rheological and Baking Properties of Wheat–cassava Composite Flours
4. Mechanism of Antihepatotoxic Activity of Glycyrrhizin, I: Effect on Free Radical Generation and Lipid Peroxidation
5. Glycyrrhizic acid inhibits virus growth and inactivates virus particles
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1. Antioxidant and Skin-Whitening Activity of Glycyrrhiza uralensis Extract Cultivated for Different Periods;Journal of the East Asian Society of Dietary Life;2022-08-31
2. Quality Characteristics and Antioxidant Activities of Yanggaeng Supplemented with Licorice Powder;Journal of the Korean Society of Food Science and Nutrition;2016-07-31
3. Quality Characteristics of Castella with Burdock (Arctium lappa L.) Powder;Journal of the Korean Society of Food Science and Nutrition;2016-02-29
4. The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat;Korean Journal of Poultry Science;2014-12-31
5. Physical and Sensory Characteristics of Bread Prepared by Substituting Sugar with Yacon Concentrate;Journal of the Korean Society of Food Science and Nutrition;2012-09-30
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