Effect of GABA tea on quality characteristics of chiffon cake

Cereal Chemistry

Volumn 85, Issue 1, 2008, Pages 31-38

  Lee, Ching Ching ^a   Lin, Sheng Dun ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FLAVONOIDS; FOOD STORAGE; HARDNESS; PHENOLS;

%MOISTURE; B VALUE; CAKE BATTER; DIETARY FIBRE; EPICATECHIN; GALLOCATECHIN; GAMMA-AMINOBUTYRIC ACIDS; QUALITY CHARACTERISTIC; TOTAL PLATE COUNT; WATER ACTIVITY;

MOISTURE;

EID: 38549125501     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-1-0031     Document Type: Article

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