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피인용 문헌
- Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake vol.53, pp.10, 2018, https://doi.org/10.1111/ijfs.13813
- Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract vol.55, pp.8, 2018, https://doi.org/10.1007/s13197-018-3204-0
- Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake vol.56, pp.4, 2015, https://doi.org/10.1007/s13197-019-03687-9
- Influence of inulin-konjac suspension as a fat replacer in baked muffins and its impact on textural and oxidative stability upon storage vol.45, pp.10, 2015, https://doi.org/10.1111/jfpp.15769