Quality Characteristics of Muffins Produced Using Mulberry (<i>Morus alba</i> L.) Powder-Reference-Cited by-同舟云学术

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Quality Characteristics of Muffins Produced Using Mulberry (Morus alba L.) Powder

Published:2024-04-30 Issue:4 Volume:53 Page:410-417
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

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-04-11.pdf

Reference49 articles.

1. AOAC. Official method of analysis. 17th ed. Association of Official Analytical Chemists. 2000. p 1-26.

2. Bae JH, Jung IC. Quality characteristics of muffin added with buckwheat powder. J East Asian Soc Diet Life. 2013. 23:430-436.

3. Characteristics of fermented vinegar using mulberry and its antioxidant activity

4. Choi HS, Nam HY. Quality characteristics of muffin added with red yeast rice and white rice. J Oil Applied Sci. 2018. 35:1442-1455.

5. Hwang SH, Ko SH. Quality characteristics of muffins containing domestic blueberry (V. corymbosum). J East Asian Soc Diet Life. 2010. 20:727-734.

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