Quality characteristics of sponge cake with added lotus leaf and lotus root powders

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 9, 2011, Pages 1285-1291

  Kim, Hyun Sun ^a   Lee, Chi Ho ^a   Oh, Jae Wook ^a   Lee, Jeong Hoon ^a   Lee, Si Kyung ^a  

^a Konkuk University   (South Korea)

Author keywords

Lotus leaf and lotus root powder; Quality characteristics; Sponge cake

Indexed keywords

EID: 84907017721     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.9.1285     Document Type: Article

References (25)

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