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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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002002002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.2.001 ◽

2013 ◽

Vol 19 (2) ◽

pp. 1-10 ◽

Author(s):

박진희 ◽

김은미

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2012.27.4.374 ◽

2012 ◽

Vol 27 (4) ◽

pp. 374-382 ◽

Author(s):

Bock-Hee Park ◽

Sung-Doo Kim ◽

Eun-Raye Jeon ◽

Hee-Sook Cho

Keyword(s):

Quality Characteristics ◽

Cooked Rice ◽

Flavor Components ◽

Volatile Flavor ◽

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Quality Characteristics of Sponge Cake added with Pine leaf powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.1.005005005 ◽

2016 ◽

Vol 22 (1) ◽

pp. 42-51

Author(s):

Shin Gil Man

Keyword(s):

Quality Characteristics ◽

Sponge Cake ◽

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Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.2.001001001 ◽

2013 ◽

Vol 19 (2) ◽

pp. 1-10 ◽

Author(s):

박진희 ◽

김은미

Keyword(s):

Quality Characteristics ◽

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Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Powder on Quality Characteristics, Antioxidant Activities, and Retarding Retrogradation by Shelf-life of Sponge Cake

The Korean Journal of Food And Nutrition ◽

10.9799/ksfan.2016.29.6.930 ◽

2016 ◽

Vol 29 (6) ◽

pp. 930-937 ◽

Author(s):

Ka-Young Song ◽

Hyeonbin O ◽

Yangyang Zhang ◽

Ki Youeng Joung ◽

Young-Soon Kim

Keyword(s):

Antioxidant Activities ◽

Quality Characteristics ◽

Cucurbita Moschata ◽

Sponge Cake ◽

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Quality Characteristics of Sponge Cake added with Pine leaf powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.1.005 ◽

2016 ◽

Vol 22 (1) ◽

pp. 42-51

Author(s):

Shin Gil Man

Keyword(s):

Quality Characteristics ◽

Sponge Cake ◽

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14 ◽

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2011.40.9.1285 ◽

2011 ◽

Vol 40 (9) ◽

pp. 1285-1291 ◽

Author(s):

Hyun-Sun Kim ◽

Chi-Ho Lee ◽

Jae-Wook Oh ◽

Jeong-Hoon Lee ◽

Si-Kyung Lee

Keyword(s):

Quality Characteristics ◽

Sponge Cake ◽

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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2014.29.3.298 ◽

2014 ◽

Vol 29 (3) ◽

pp. 298-306 ◽

Author(s):

Seong-Yun Hwang ◽

Kum-Ja Oh ◽

Kun-Og Kang

Keyword(s):

Quality Characteristics ◽

Leaf Powder ◽

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