Effect of dandelion flour on baking qualities and polyphenols antioxidant activities of chiffon cake

ZHANG Jiajia; WANG Yudan; LUO Hui; JIN Lanyi; SHA Li; DENG Xiaoyu; SU Haiyan; CAO Xiaohong; HAN Lihong

doi:10.13995/j.cnki.11-1802/ts.017048

ZHANG Jiajia, WANG Yudan, LUO Hui, JIN Lanyi, SHA Li, DENG Xiaoyu, SU Haiyan, CAO Xiaohong, HAN Lihong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 142-146.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 142-146. DOI: 10.13995/j.cnki.11-1802/ts.017048

Effect of dandelion flour on baking qualities and polyphenols antioxidant activities of chiffon cake

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 142-146 https://doi.org/10.13995/j.cnki.11-1802/ts.017048

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Received	Published
2018-02-07	2019-02-25
Issue Date
2019-03-26

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