Quality characteristics of sponge cake added with banana powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 10, 2010, Pages 1509-1515

  Park, Jum Soon ^a   Lee, Young Ju ^a   Chun, Soon Sil ^a  

^a Sunchon National University   (South Korea)

Author keywords

Banana powder; Batter stability; Sensory evaluation; Sponge cake

Indexed keywords

EID: 80052332360     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.10.1509     Document Type: Article

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