Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	80
Journal	Food Science and Preservation
Volume	31
State	Published - 2024

Cite this

@article{5bb7ab429e96427da68ae2666c94d787,

title = "Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder",

author = "Kwang-deog Moon",

year = "2024",

language = "English",

volume = "31",

pages = "80",

journal = "Food Science and Preservation",

issn = "3022-5477",

publisher = "Korean Society of Food Preservation",

}