Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by &lt;i&gt;Artemisia princeps&lt;/i&gt; Leaf Powder

Lee, Jun Ho

doi:10.13050/foodengprog.2023.27.4.278

Food Eng. Prog.

2023

DOI: 10.13050/foodengprog.2023.27.4.278

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Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by <i>Artemisia princeps</i> Leaf Powder

Jun Ho Lee

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Cookie Quality Characteristics Influenced by the Proportion of Wheat Flour Replaced by <i>Artemisia princeps</i> Leaf Powder

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References 36 publications

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