Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour

Autor:	null 송가영, null 김영순, null 장양양, null 김종희, null 오현빈
Rok vydání:	2016
Předmět:	0106 biological sciences 0404 agricultural biotechnology 010608 biotechnology General Earth and Planetary Sciences 04 agricultural and veterinary sciences 040401 food science 01 natural sciences General Environmental Science
Zdroj:	Culinary Science & Hospitality Research. 22:11-21
ISSN:	2466-1023 2466-0752
DOI:	10.20878/cshr.2016.22.3.002
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6b6f34542768b2bfe52cdebc2b07332f https://doi.org/10.20878/cshr.2016.22.3.002 Zobrazit plný text záznamu