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

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Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine

Bora Lim, Dahye Kim, Ji-Eun Kang, Gui-Jeong Han, Seok-Tae Jeong, Chan-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455

DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
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Optimization of Maca (Lepidium meyenii) Extraction for Natural Beverage Development using Enzyme Treatment

Jeong-Ah Kim, Moo-Hyeog Im

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.361-368

DOI:https://doi.org/10.7318/KJFC/2019.34.3.361
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Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580
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