:: Journal of The Korean Society of Food Culture ::

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Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

DOI:https://doi.org/10.7318/KJFC/2016.31.6.605 Download PDF Export Citation
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Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

Da-Hye Jeong, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2015.30.1.077 Download PDF Export Citation
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

Yu-Kyung Kwon, Chul-Jai Kim

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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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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- Tel: +82-10-6369-6955
- Fax: +82-02-797-6955
- E-mail: foodculture@food-culture.or.kr