Quality Characteristics and Retarding Retrogradation Effect of Sponge Cake Added with Freekeh Powder

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Si Yeon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Hyeonbin Oh(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Phyrim Lee(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Da Sol Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Young-Soon Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University, Dept. of Food & Nutrition, Korea University)

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