Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Fat Content in Sponge Cake - koreascholar

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Effect of Basil (Ocimum basilicum L.) Seed Gum for Reducing Fat Content in Sponge Cake

Ka-Young Song, Hyeonbin O, Yangyang Zhang, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375722

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한국식품영양학회 학술대회논문집

2016년 한국식품영양학회 동계학술대회 (2016.12)
p.87

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ka-Young Song(Dept. of Food and Nutrition, Korea University)
Hyeonbin O(Dept. of Food and Nutrition, Korea University)
Yangyang Zhang(Dept. of Food and Nutrition, Korea University)
Ki Youeng Joung(Dept. of Food and Nutrition, Korea University)
So Yeon Shin(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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