Quality Characteristics and Antioxidant Activity of Sponge Cake added with Tetragonia tetragonoides Leaves Powder - koreascholar

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Quality Characteristics and Antioxidant Activity of Sponge Cake added with Tetragonia tetragonoides Leaves Powder

Jin A Yoon, Sohee Lee, Hakyeong Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375366

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 동계학술대회 (2017.12)
p.106

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Jin A Yoon(Division of Food Science, KC University)
Sohee Lee(Division of Food Science, KC University)
Hakyeong Kim(Division of Food Science, KC University)

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