Quality characteristics of muffins added with red ginseng marc powder

Journal of the Korean Society of Food Science and Nutrition

Volumn 44, Issue 7, 2015, Pages 1050-1057

  Jung, You Min ^a   Oh, Hanseol ^a   Kang, Sung Tae ^a  

^a Seoul National University of Science and Technology   (South Korea)

Author keywords

DPPH radical scavenging activity; Muffin; Quality characteristics; Red ginseng marc powder; Sensory evaluation

Indexed keywords

PANAX GINSENG;

EID: 84938305031     PISSN: 12263311     EISSN: 22885978     Source Type: Journal    
DOI: 10.3746/jkfn.2015.44.7.1050     Document Type: Article

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