Comparison of quality characteristics and antioxidative activities of cookies containing blueberry powder and different types of egg yolk

Journal of the Korean Society of Food Science and Nutrition

Volumn 43, Issue 7, 2014, Pages 999-1008

  Kim, Kyoungok ^a   Liu, Yanan ^b   Yoon, Leena ^a   Park, Hyunjin ^b,c  

^a College of Science   (South Korea)

^b Sookmyung Women's University   (South Korea)

^c ICAN Nutrition Education and Research   (South Korea)

Author keywords

Antioxidant activity; Blueberry powder; Liquid egg yolk; Radical scavenging activity; Sensory evaluation

Indexed keywords

EID: 84922052814     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2014.43.7.999     Document Type: Article

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