Effect of Cake Improver on Antioxidant Activity and Properties Characteristics of Pound Cakes prepare Using Broccoli Stem Powder - koreascholar

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Effect of Cake Improver on Antioxidant Activity and Properties Characteristics of Pound Cakes prepare Using Broccoli Stem Powder

Jae Bok Oh, Hye Jeong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376817

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한국식품영양학회 학술대회논문집

2011년 한국식품영양학회 동계학술대회 (2011.12)
p.167

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Jae Bok Oh(Jyong Hye Han Cooking Academy)
Hye Jeong Lee(Dept. of Food & Nutrition, Gachon University of Medicine and Science)

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