Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder

Journal of Food and Nutrition Research

Volumn 49, Issue 3, 2010, Pages 123-133

  Lim, Ho Soo ^a   Ghafoor, Kashif ^b   Park, So Hee ^c   Hwang, Sung Yeon ^d   Park, Jiyong ^a  

^a Yonsei University   (South Korea)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c HanSung Co Food Research Center   (South Korea)

^d Hankyong National University   (South Korea)

Author keywords

Antioxidant; Curcuminoid; Sensory analysis; Total phenols; Turmeric powder; Yellow layer cake

Indexed keywords

CURCUMA LONGA;

EID: 77956916976     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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