Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Orange Peel 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/JAKO201510534325617.pdf
Reference26 articles.
1. Quality Characteristics of Yanggaeng Added with Blueberry Powder
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1. Textural and Sensory Properties of Yanggaeng Prepared with the Addition of Tempeh Powder;Journal of the Korean Society of Food Science and Nutrition;2024-03-31
2. Physicochemical Properties of Yanggaeng with Added Tempeh Powder;Preventive Nutrition and Food Science;2023-12-31
3. Study of the Quality Characteristics of Cookies Made with the Addition of Citrus unshiu Markovich Peel Powder;Journal of the East Asian Society of Dietary Life;2023-12-31
4. Quality Characteristics and Antioxidant Activity of Yanggaeng with Aster glehni Powder;Journal of the Korean Society of Food Science and Nutrition;2023-11-30
5. Evaluation of the Quality Characteristics and Antioxidant Activity of Yanggaeng with Fructus Ligustri Lucidi Extract;Journal of the Korean Society of Food Science and Nutrition;2022-06-30
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