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Quality Characteristics of Muffins Supplemented with Porphyra dentata Powder

  • Published:2022-10-31 Issue:10 Volume:51 Page:1066-1073
  • ISSN:1226-3311
  • Container-title:Journal of the Korean Society of Food Science and Nutrition
  • language:en
  • Short-container-title:JKFN

Author:

Yoon Jin A1ORCID

Affiliation:

1. Department of Food and Nutrition, Gangseo University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Reference38 articles.

1. AOAC. Official methods of analysis. 17th ed. Association of Official Analytical Chemists, Washington, DC, USA. 2000. p 33-36.

2. aT. 2020 A study on the trends of food service at home and abroad. Korea Agro-Fisheries &

3. Food Trade Corporation, Naju, Korea. 2020. p 38-39.

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

5. Antioxidant Activities and Physicochemical Property of Butter Morning Bread Added with Dried Laver

Cited by 3 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 of Muffins Produced Using Mulberry (Morus alba L.) Powder;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

2. Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder;Journal of the Korean Society of Food Science and Nutrition;2023-09-30

3. 대두분을 첨가한 쌀 머핀의 품질특성;Korean Journal of Food and Cookery Science;2023-08-31
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