Open AccessQuality Characteristics of Cookies Made with Added Wheat Sprout Powder
Author(s) -
Sang-Hee An
Publication year - 2015
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.2015.31.6.687
Subject(s) - dpph , food science , wheat flour , taste , whole wheat , significant difference , chemistry , materials science , mathematics , antioxidant , organic chemistry , statistics
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