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Effects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound CakesEffects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes

Alternative Title
Effects of Kañiwa (Chenopodium pallidicaule) Flour Substitution on Textural, Physical Properties and Antioxidant Activities of Pound Cakes
Authors
Kim Young Soon
Issue Date
23-Oct-2020
Publisher
한국식품영양학회
Citation
2020년도 한국식품영양학회 추계 학술대회, pp.178
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/5086
Conference Name
2020년도 한국식품영양학회 추계 학술대회
Place
KO
Conference Date
2020-10-23
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College of Health Sciences > School of Biosystems and Biomedical Sciences > 2. Conference Papers

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