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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
- 23-10월-2020
- Publisher
- 한국식품영양학회
- Citation
- 2020년도 한국식품영양학회 추계 학술대회, pp.178
- Conference Name
- 2020년도 한국식품영양학회 추계 학술대회
- Place
- KO
- Conference Date
- 2020-10-23
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