Open AccessResearch Quality Characteristics of Sponge Cake added with Red Ginseng Powder
Author(s) -
Eun-Ok Seo,
정현철,
Seng-Hye Ko
Publication year - 2015
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2015.21.2.011011
Subject(s) - ginseng , sponge , quality (philosophy) , traditional medicine , food science , mathematics , pulp and paper industry , chemistry , botany , biology , engineering , medicine , physics , alternative medicine , pathology , quantum mechanics