Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
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DOI: 10.1007/s13197-021-05002-x
Abstract: Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical… read more here.
Keywords: acceptability; rg3 100; ginseng; ginseng marc ... See more keywords