Quality characteristics of bread containing various levels of flowering cherry (Prunus serrulata L. var. spontanea Max. Wils.) fruit powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 9, 2010, Pages 1340-1345

  Yoon, Mi Hyang ^a   Jo, Ji Eun ^a   Kim, Da Mi ^a   Kim, Kyoung Hee ^a   Yook, Hong Sun ^a  

^a Chungnam National University   (South Korea)

Author keywords

Breads; Flowering cherry (prunus serrulata L. var. spontanea max. wils.) fruit; Quality characteristics; Sensory evaluation

Indexed keywords

PRUNUS; PRUNUS SERRULATA;

EID: 80052388993     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.9.1340     Document Type: Article

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