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

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Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng

Min-Young Park, Hai-Jung Chung

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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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

Hyo Sun Kim, Seung-Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2016.31.3.226
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Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

Sunmin Park^1*, Hyun-Jung Nho^1†, Soo-Yeon Jang^1†, Jae Jung Park, Ho Sik Yun

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.293-302

DOI:https://doi.org/10.7318/KJFC/2013.28.3.293
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