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

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Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612
Open abstract
Quality and Sensory Characteristics of Fermented Milk Adding Black Carrot Extracts Fermented with Aspergillus oryzae

Bae Keun Shin, Suna Kang, Jung In Han, Sunmin Park

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.370-376

DOI:https://doi.org/10.7318/KJFC/2015.30.3.370
Open abstract
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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