Effects of Heat Treatment on the Quality Characteristics and Antioxidant Activity of Lotus Root Powder and Lotus Root Patty Dough

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Publication Details

Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2025-10-28
DOI
https://doi.org/10.3746/jkfn.2025.54.10.842
Primary Topic
Food Quality and Safety Studies
Type
article
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article

Effects of Heat Treatment on the Quality Characteristics and Antioxidant Activity of Lotus Root Powder and Lotus Root Patty Dough

Do Hee Kim, Hee-Kyong Ro
Journal of the Korean Society of Food Science and Nutrition
Food Quality and Safety Studies
article

Effects of Heat Treatment on the Quality Characteristics and Antioxidant Activity of Lotus Root Powder and Lotus Root Patty Dough

Do Hee Kim, Hee-Kyong Ro
article en

Abstract

No abstract available for this paper.
Journal of the Korean Society of Food Science and NutritionVol. 54(10)
Dongshin University (KR), Biocon (Switzerland) (CH), Food & Nutrition (NL)
Openalex Percentile: Top 63%
Food Quality and Safety Studies
DOIOpen Access PDFOpenAlex
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Effects of Heat Treatment on the Quality Characteristics and Antioxidant Activity of Lotus Root Powder and Lotus Root Patty Dough — Do Hee Kim, Hee-Kyong Ro · Journal of the Korean Society of Food Science and Nutrition (2025) | TGRS Research Map | TGRS