Nutritional Functionality and Quality Characteristics of Muffins Supplemented with <i>Tenebrio molitor </i>Linne (Mealworm) Powder-Reference-Cited by-同舟云学术

Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder

Published:2023-09-30 Issue:9 Volume:52 Page:938-946
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Yoon Jin A¹^ORCID,Shin Kyung-Ok²^ORCID

Affiliation:

1. Department of Food and Nutrition, Gangseo University

2. Department of Food and Nutrition, Sahmyook University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-09-08.pdf

Reference62 articles.

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2. Quality Characteristics of Muffins with Xylitol

3. Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder

4. Cake baking in tunnel type multi-zone industrial ovens Part II. Evaluation of quality parameters

5. Cha SH, Shin KO, Han KS. A study on the physicochemical properties of sausage analogue made with mixed bean protein concentrate. Korean J Food Sci Technol. 2020. 52:641-648.

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