Quality Characteristics and Antioxidant Activities of Rice Cookies Prepared with Pear Peel Powder
Author:
Affiliation:
1. Department of Food Science and Biotechnology, Sungshin Women’s University
Funder
National Research Foundation of Korea
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-01-96.pdf
Reference35 articles.
1. AACC. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000. p 10-50.
2. Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder
3. Quality Characteristics of Curcuma Longa L. Cookies Prepared with Various Levels of Rice Flour
4. Role of Cell Wall Hydrolases in Fruit Ripening
5. Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered Green Tea
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Aronia Pomace Powder;Journal of the Korean Society of Food Science and Nutrition;2023-09-30
2. Effects of aronia powder on the quality characteristics and antioxidant activity of cookies;Korean Journal of Food Preservation;2023-08
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