Effect of oat β-glucan and its oxidised derivative on the quality characteristics of sponge cake

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2011.02798.x ◽

2011 ◽

Vol 46 (12) ◽

pp. 2663-2668 ◽

Author(s):

Kwang Y. Lee ◽

Seung Y. Park ◽

Hyeon G. Lee

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2009.38.7.914 ◽

2009 ◽

Vol 38 (7) ◽

pp. 914-919 ◽

Author(s):

Ye-Sun Chung ◽

Dae-Jin Kim

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of Sponge Cake with Addition of Protease

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2015.44.5.761 ◽

2015 ◽

Vol 44 (5) ◽

pp. 761-766

Author(s):

Seongjun Yoon ◽

Namji Cho ◽

Sung-Won Moon ◽

Misook Kim ◽

Youngseung Lee ◽

...

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of Lycii fructus Powder added Sponge Cake

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.6.006 ◽

2015 ◽

Vol 21 (6) ◽

pp. 63-75 ◽

Author(s):

Shin Gil Man

Keyword(s):

Quality Characteristics ◽

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Quality characteristics and antioxidant activity of sponge cake with cabbage powder

Korean Journal of Food Preservation ◽

10.11002/kjfp.2017.24.2.294 ◽

2017 ◽

Vol 24 (2) ◽

pp. 294-302

Author(s):

Sook-Young Kim ◽

Ki-Ju Kim

Keyword(s):

Antioxidant Activity ◽

Quality Characteristics ◽

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Quality Characteristics of Health-Oriented Sponge Cake with Green Onion Powder

Journal of the East Asian Society of Dietary Life ◽

10.17495/easdl.2020.4.30.2.77 ◽

2020 ◽

Vol 30 (2) ◽

pp. 77-89 ◽

Author(s):

Hwa-Young Jin ◽

Gi-Ryoon Kim ◽

Kyung-Hee Lee

Keyword(s):

Quality Characteristics ◽

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Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2018.24.7.002 ◽

2018 ◽

Vol 24 (7) ◽

pp. 10-18

Author(s):

신솔 ◽

신길만

Keyword(s):

Aloe Vera ◽

Quality Characteristics ◽

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Quality Characteristics of Sponge Cake added with Rice Bran Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.3.014 ◽

2015 ◽

Vol 21 (3) ◽

pp. 168-180 ◽

Author(s):

권민석 ◽

이명호

Keyword(s):

Rice Bran ◽

Quality Characteristics ◽

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Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2013.28.6.651 ◽

2013 ◽

Vol 28 (6) ◽

pp. 651-656 ◽

Author(s):

Young-Kwang Song

Keyword(s):

Quality Characteristics ◽

Sponge Cake ◽

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Quality Characteristics of Sponge Cake added with Citrus peel Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.5.008008008 ◽

2015 ◽

Vol 21 (5) ◽

pp. 88-97

Author(s):

Shin Gil Man

Keyword(s):

Quality Characteristics ◽

Citrus Peel ◽

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Quality Characteristics of Sponge Cake added with Rice Bran Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.3.014014014 ◽

2015 ◽

Vol 21 (3) ◽

pp. 168-180

Author(s):

권민석 ◽

이명호

Keyword(s):

Rice Bran ◽

Quality Characteristics ◽

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