Journal ArticleOPEN ACCESS

Quality Characteristics of Cookies with Ginger Powder

  • Lee C
  • Lim H
  • Cha G
Korean journal of food and cookery science (2015) 31(6) 703-717
DOI: 10.9724/kfcs.2015.31.6.703
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Abstract

… Adding ginger powder caused a decrease in the density of the cookie … ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder …

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Lee, C.-S., Lim, H.-S., & Cha, G.-H. (2015). Quality Characteristics of Cookies with Ginger Powder. Korean Journal of Food and Cookery Science, 31(6), 703–717. https://doi.org/10.9724/kfcs.2015.31.6.703

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