Quality Characteristics of Cookies Added with Ginseng Leaf
Author:
Publisher
Korean Society of Food and Cookery Science
Subject
Aerospace Engineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201403359905376.pdf
Cited by 6 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. Antioxidant and Anti-Aging Activity of Mixed Composition Added with Fermented Ginseng Sprouts;Journal of the Korean Society of Food Science and Nutrition;2024-07-31
2. Antioxidant Activities and Quality Characteristics of Perilla Seed Meal and Plant-Based Rice Added Cookies Prepared with the Addition of Perilla Seed Meal Powder;Journal of the Korean Society of Food Science and Nutrition;2022-09-30
3. Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Bean Husk (Theobroma cacao Linn.) Powder;Journal of the Korean Society of Food Science and Nutrition;2021-01-31
4. Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts;Korean Journal of Food Preservation;2018-10-30
5. Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf;Journal of the Korean Society of Food Science and Nutrition;2016-05-31
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