E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Hwang ES, Park TY. Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity, and Acrylamide Reduction. Journal of the Korean Society of Food Science and Nutrition 2022;51:1312-1320. https://doi.org/10.3746/jkfn.2022.51.12.1312

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :