Quality characteristics of sponge cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 7, 2009, Pages 914-919

  Chung, Ye Sun ^a   Kim, Dae Jin ^a  

^a Dong A University   (South Korea)

Author keywords

Color value; Pakchoi; Sensory evaluation; Sponge cake; Texture analysis

Indexed keywords

BRASSICA;

EID: 70349830382     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.7.914     Document Type: Article

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