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Quality evaluation of sponge cake with milk thistle (Silybum marianum L.) seed powder addition

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
Ukrainian Food Journal Pub Date : 2023-03-01 DOI:10.24263/2304-974x-2023-12-1-3
Eugenia Covaliov, T. Capcanari, Vladislav Resitca, A. Chirsanova
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海蓟籽粉添加海绵蛋糕的质量评价
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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