Properties of Muffin by Adding Various Amounts of Watermelon Seed Flour

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Publication Details

Journal
Journal of the Korean Society of Food Science and Nutrition
Published
2026-02-27
DOI
https://doi.org/10.3746/jkfn.2026.55.2.135
Primary Topic
Agricultural Engineering and Mechanization
Type
article
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article

Properties of Muffin by Adding Various Amounts of Watermelon Seed Flour

Won-Mo Kim, 이규희, Sang-Wook Seo
Journal of the Korean Society of Food Science and Nutrition
Agricultural Engineering and Mechanization
article

Properties of Muffin by Adding Various Amounts of Watermelon Seed Flour

Won-Mo Kim, 이규희, Sang-Wook Seo
article en

Abstract

No abstract available for this paper.
Journal of the Korean Society of Food Science and NutritionVol. 55(2)
Woosong University (KR)
Zero hunger
Openalex Percentile: Top 42%
Agricultural Engineering and Mechanization
DOIOpen Access PDFOpenAlex
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