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    8 research outputs found

    Batter and Product Characteristics of Sponge Cake Containing Sugar Alcohols

    Author
    Publication venue
    Culinary Society of Korea
    Publication date
    Field of study
    No full text
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    Manufacturing Characteristics and Its Color Change of Chewing Gum coated Various Polyols

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    Quality Characteristics of Sponge Cake added with Pine leaf powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Muffins with Suchero

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Sponge Cake added with Pine leaf powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Lycii fructus Powder added Sponge Cake

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref
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