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

Crossref DOI link: https://doi.org/10.1007/s10068-018-0432-z

Published Online: 2018-07-24

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Kim, HyunJin

No, Junhee

Shin, Malshick https://orcid.org/0000-0002-4982-0697
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Text and Data Mining valid from 2018-07-24
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Article History

Received: 3 May 2018

Revised: 18 June 2018

Accepted: 1 July 2018

First Online: 24 July 2018

Compliance with ethical standards

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: The authors declare no conflicts of interest.