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마카 분말을 첨가한 쌀쿠키의 항산화 활성과 품질 특성
Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.36 no.4, 2021년, pp.382 - 391  

김진성 (공주대학교 외식상품학과) ,  최진희 (공주대학교 외식상품학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the to...

주제어

#Maca   #cookie   #antioxidant activity   #quality characteristics  

표/그림 (6)

참고문헌 (41)

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