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

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Effect of Blanching Treatment on Quality Characteristics and Antioxidant Activity of Beetroots

Hae Yeon Choi, Soo Bin Kim, Eun Seong Go, Ji Hye Chu, Hee-Kyung Jeon, Jin Hee Choi

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.434-441

DOI:https://doi.org/10.7318/KJFC/2023.38.6.434
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Quality Characteristics of Cookies Containing Beetroot Powder

Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.457-462

DOI:https://doi.org/10.7318/KJFC/2015.30.4.457
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