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Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder
Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.169-175
DOI:https://doi.org/10.7318/KJFC/2018.33.2.169
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Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng
Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.457-464
DOI:https://doi.org/10.7318/KJFC/2016.31.5.457
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Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder
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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