Quality Characteristics and Antioxidant Activities of Cookies Formulated With the Blend of Korean Domestic Wheat Flour and Purple Wheat Bran
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1
Quality Characteristics and Antioxidant Activity of Fresh Noodles Formulated with Flour-Bran Blends Varied by Particle Size and Blend Ratio of Purple-Colored Wheat Bran / 2022 / Processes / vol.10, no.3, pp.584 /
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2
Quality Characteristics of Jeupjang with Different Additives / 2023 / Journal of the East Asian Society of Dietary Life / vol.33, no.4, pp.313 /
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3
Quality Characteristics of Cookies Added with Octenyl Succinyl Anhydride-Modified Wheat Starch / 2023 / Food Engineering Progress / vol.27, no.4, pp.388 /
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4
Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions / 2021 / Applied Sciences / vol.11, no.9, pp.4034 /