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Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

机译：新开发的糯米面粉对韩国传统炸饼干质量特征及氧化稳定性的影响，Yakgwa

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HyunJin Kim; Junhee No; Malshick Shin;
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4. Effects of Hydrocolloids on Qualities of Wheat Flour Cookies Substituted with Sinin Rice Flour [C] . Chuleeporn Phoopat, Suteera Vatthanakul 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

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5. Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookies [D] . Maman, Razakou. 2018

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6. Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie Yakgwa [O] . HyunJin Kim, Junhee No, Malshick Shin 2018

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7. Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour [O] . Olugbenga Olufemi Awolu 2017

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Effects of newly developed waxy rice flour on the quality characteristics and oxidative stability of Korean traditional fried cookie, Yakgwa

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