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Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars
Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518
DOI:https://doi.org/10.7318/KJFC/2022.37.6.510
Open abstract -
Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars
Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.597-607
DOI:https://doi.org/10.7318/KJFC/2018.33.6.597
Open abstract