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

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Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566
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Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

DOI:https://doi.org/10.7318/KJFC/2013.28.5.488
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