Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe
Author:
Publisher
Korean Society of Food and Cookery Science
Subject
Aerospace Engineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201304164260299.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. Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies;Foods;2023-12-12
2. Characteristics of dried apple bugak (Korean traditional dried food) using superfine powders as coating materials;Korean Journal of Food Preservation;2023-06
3. Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper;Journal of the East Asian Society of Dietary Life;2022-02-28
4. Sesame oil lignans inhibit hepatic endoplasmic reticulum stress and apoptosis in high-fat diet-fed mice;Journal of Functional Foods;2017-10
5. Lipid oxidation-related characteristics of gim bugak (Korean fried cuisine with Porphyra) affected by frying oil;Food Science and Biotechnology;2017-05-29
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