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Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars
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DOI:https://doi.org/10.7318/KJFC/2022.37.6.510
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Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596
DOI:https://doi.org/10.7318/KJFC/2018.33.6.588
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Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato
Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.323-331
DOI:https://doi.org/10.7318/KJFC/2017.32.4.323
Open abstract