Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification
Published 2020 View Full Article
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Title
Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification
Authors
Keywords
Anti-staling, Rice cake, Mulberry leaf powder, Anti-retrogradation, Quality characteristics
Journal
JOURNAL OF CEREAL SCIENCE
Volume 97, Issue -, Pages 103133
Publisher
Elsevier BV
Online
2020-12-01
DOI
10.1016/j.jcs.2020.103133
References
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