Effects of Powdered Cinnamon, Ginger, and Gardenia Addition to the Dough on the Stability of Lipid Oxidation and Antioxidants of Yakgwa during Storage

Artigo

2019; Korean Society of Food and Cookery Science; Volume: 35; Issue: 02 Linguagem: Inglês

10.9724/kfcs.2019.35.2.151

ISSN

2287-1780

Autores

Boyoung Oh, Eunok Choe,

Tópico(s)

Ginger and Zingiberaceae research

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