Open AccessQuality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
Author(s) -
DongSun Shin,
Yeon-Mi Yoo,
Bo-Ram Park
Publication year - 2014
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2014.30.5.509
Subject(s) - food science , peroxide value , soybean oil , chemistry , acid value , olive oil , saponification value , mathematics , iodine value , biochemistry
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