Open AccessQuality and Antioxidant Properties of Sponge Cake added with Flaxseed Powder
Author(s) -
Byung-Gu Park,
SoYeon Lee,
Myungho Lee
Publication year - 2017
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2017.23.3.020
Subject(s) - sponge , food science , antioxidant , quality (philosophy) , chemistry , organic chemistry , biology , physics , botany , quantum mechanics