Open AccessQuality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour
Author(s) -
송가영,
김영순,
장양양,
김종희,
오현빈
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.3.002
Subject(s) - monascus , red yeast rice , food science , chemistry , yeast , sponge , biology , fermentation , botany , biochemistry