:: Journal of The Korean Society of Food Culture ::

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Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162 Download PDF Export Citation
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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

Hyo Sun Kim, Seung-Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2016.31.3.226 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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