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한국식품저장유통학회지 = Korean journal of food preservation, v.28 no.2, 2021년, pp.231 - 239
Lee, Seul-Lee , Joo, Shin-Youn
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The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, wh...
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