KMID : 0380620080400040412
|
|
Korean Journal of Food Science and Technology 2008 Volume.40 No. 4 p.412 ~ p.418
|
|
Quality Characteristics of Sponge Cake Supplemented with Soy Fiber flour
|
|
Park Ji-Young
Park Young-Seo Chang Hak-Gil
|
|
Abstract
|
|
|
|
|
KEYWORD
|
|
soy fiber flour, sponge cake, quality characteristics, sensory evaluation
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|