Quality characteristics of sponge cake supplemented with soy fiber flour

Korean Journal of Food Science and Technology

Volumn 40, Issue 4, 2008, Pages 412-418

  Park, Ji Young ^a   Park, Young Seo ^a   Chang, Hak Gil ^a  

^a Gachon University   (South Korea)

Author keywords

Quality characteristics; Sensory evaluation; Soy fiber flour; Sponge cake

Indexed keywords

TRITICUM AESTIVUM;

EID: 79959423778     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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