Quality Characteristics and Antioxidant Activity of Cookies Supplemented with <i>Maclura tricuspidata</i> Fruit Powder

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Publication Details

Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2025-08-25
DOI
https://doi.org/10.3746/jkfn.2025.54.8.714
Primary Topic
Food Quality and Safety Studies
Type
article
Field-Weighted Citation Impact
0.00

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article

Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Maclura tricuspidata Fruit Powder

A-Hyun Choi, Hong‐Sun Yook
Journal of the Korean Society of Food Science and Nutrition
Food Quality and Safety Studies
article

Quality Characteristics and Antioxidant Activity of Cookies Supplemented with Maclura tricuspidata Fruit Powder

A-Hyun Choi, Hong‐Sun Yook
article en

Abstract

No abstract available for this paper.
Journal of the Korean Society of Food Science and NutritionVol. 54(8)
Kongju National University (KR)
Chungnam National University
Zero hunger
Openalex Percentile: Top 74%
Food Quality and Safety Studies
DOIOpen Access PDFOpenAlex
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Quality Characteristics and Antioxidant Activity of Cookies Supplemented with <i>Maclura tricuspidata</i> Fruit Powder — A-Hyun Choi, Hong‐Sun Yook · Journal of the Korean Society of Food Science and Nutrition (2025) | TGRS Research Map | TGRS