Effects of Kaniwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes - koreascholar

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Effects of Kaniwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes

Da Sol Kim, Hyeonbin Oh, Young Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/402972

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한국식품영양학회 학술대회논문집

2020년도 한국식품영양학회 추계학술대회 (2020.10)
p.178

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Da Sol Kim(Dept. of Integrated Biomedical and Life Sciences, Korea University)
Hyeonbin Oh(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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