Journal ArticleOPEN ACCESS

Quality Characteristics of Muffins Added with Ginseng Leaf

  • Cheon S
  • Kim K
  • Yook H
Korean journal of food and cookery science (2014) 30(3) 333-339
DOI: 10.9724/kfcs.2014.30.3.333
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Abstract

… powder increased. Taken together, the results of this study suggest that ginseng leaf powder … Quality characteristics of muffins containing ginger juice. Korean J Culinary Res 18(5):256-…

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APA

Cheon, S.-Y., Kim, K.-H., & Yook, H.-S. (2014). Quality Characteristics of Muffins Added with Ginseng Leaf. Korean Journal of Food and Cookery Science, 30(3), 333–339. https://doi.org/10.9724/kfcs.2014.30.3.333

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