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Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa
Mingeun Jin
, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa KimJournal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316
DOI:https://doi.org/10.7318/KJFC/2021.36.3.308 Download PDF Export Citation
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.86-96
DOI:https://doi.org/10.7318/KJFC/2015.30.1.086 Download PDF Export Citation
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