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Sensory and Antioxidative Characteristics of AF-343 Containing Salt-reduced Dried Bulgogi Bibimbap

Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.53-60

DOI:https://doi.org/10.7318/KJFC/2019.34.1.53 Download PDF Export Citation
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Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243

DOI:https://doi.org/10.7318/KJFC/2017.32.3.235 Download PDF Export Citation
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Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment

Su-Jin Choi, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.444-453

DOI:https://doi.org/10.7318/KJFC/2014.29.5.444 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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- E-mail: foodculture@food-culture.or.kr