Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf 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/JAKO201336447763160.pdf
Reference39 articles.
1. Antioxidative and Antimicrobial Activities of Eriobotrya japonica Lindl. Leaf Extracts
2. Scavenging of Reactive Oxygen Species by Eriobotrya japonica Seed Extract
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1. Physicochemical properties of scones added with Litsea japonica fruit powder;Korean Journal of Food Preservation;2022-12
2. Quality Characteristics and Antioxidant Activities of Rice Cookies Supplemented with Purple Jerusalem Artichoke Powder;The Korean Journal of Community Living Science;2022-11-30
3. Antioxidant Activities and Quality Characteristic of Jeung-Pyun with the Addition of Loquat Leaf Powder;Journal of the Korean Society of Food Science and Nutrition;2021-10-31
4. Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder;Journal of the Korean Society of Food Science and Nutrition;2021-05-31
5. Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder;Journal of the Korean Society of Food Science and Nutrition;2021-01-31
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