Quality characteristics of sponge cake with Omija powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 41, Issue 2, 2012, Pages 233-238

  Lee, Young Ju ^a   Lee, Hyun Ju ^b   Kim, Young Suk ^b   Ahn, Chang Bum ^a   Shim, Sun Yup ^c   Chun, Soon Sil ^b  

^a Chonnam National University   (South Korea)

^b Sunchon National University   (South Korea)

^c Pukyong National University   (South Korea)

Author keywords

Omija powder; Sensory evaluation; Sponge cake; Texture analysis

Indexed keywords

EID: 84867671970     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2012.41.2.233     Document Type: Article

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