Quality characteristics of sponge cake with black garlic powder added

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 9, 2009, Pages 1222-1228

  Lee, Jeongsug ^a   Seong, Yubin ^a   Jeong, Boyoung ^a   Yoon, Seongjun ^a   Lee, Insook ^b   Jeong, Yoonhwa ^a  

^a Dankook University   (South Korea)

^b Kyonggi University   (South Korea)

Author keywords

Black garlic powder; Characteristics; Sponge cake

Indexed keywords

ALLIUM NIGRUM; ALLIUM SATIVUM;

EID: 70350704915     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.9.1222     Document Type: Article

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