Caricamento...
Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)
This study evaluated the effect of jupcheong (soaking in syrup) with/without ginger on lipids and antioxidants of yakgwa (Korean deep-fried confection) during storage. Yakgwa was prepared with a dough consisting of wheat and rice flour (1:1, w/w), sesame oil, and sugar syrup. Shaped dough pieces wer...
Salvato in:
| Pubblicato in: | Food Sci Biotechnol |
|---|---|
| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Singapore
2018
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6431320/ https://ncbi.nlm.nih.gov/pubmed/30956844 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0471-5 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|