Open AccessQuality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder
Author(s) -
Minzy Kim,
Ki Hyeon Sim
Publication year - 2017
Publication title -
han'gug sigpum yeong'yang haghoeji/han-guk sikpum yeong-yang hakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2017.30.2.269
Subject(s) - white (mutation) , quality (philosophy) , egg white , food science , chemistry , biochemistry , physics , gene , quantum mechanics