Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour |
Song, Ka-Young
(Department of Food and Nutrition, Korea University)
Kim, Jong-Hee (Major in Food and Nutrition, Seoil University) O, Hyeon Bin (Department of Food and Nutrition, Korea University) Zhang, Yangyang (Department of Food and Nutrition, Korea University) Kim, Young-Soon (Department of Food and Nutrition, Korea University) |
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