Quality Characteristics and Consumer Acceptability of Brownies with Rice Bran Dietary Fiber-Reference-Cited by-同舟云学术

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Quality Characteristics and Consumer Acceptability of Brownies with Rice Bran Dietary Fiber

Published:2016-12-31 Issue:12 Volume:45 Page:1823-1829
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yeom Kyung Hun,Kim Ji Hyun,Lee Jee Hyun,Bae In Hyu,Chun Soon Sil

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201608259724344.pdf

Reference28 articles.

1. Cocoa inhibits platelet activation and function

2. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

3. Effect of Dark Chocolate on Arterial Function in Healthy Individuals

4. The Effects of Using Artificial Sweeteners and Coffee Grounds in Chocolate Filling on Quality Characteristics and Glycemic Index

5. Pureed Cannellini Beans Can Be Substituted for Shortening in Brownies

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1. 미강 단백질 첨가 브라우니의 특성 연구;Korean Journal of Food and Cookery Science;2023-02-28

2. Characteristics of Maco Fish (Leiognathidae Spelendes) Using Coconut Shell Liquid Smoke as A Natural Preservative;BIO Web of Conferences;2023

3. Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies;Foods;2022-10-08

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