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Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

Jin-Ok Lee, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

DOI:https://doi.org/10.7318/KJFC/2018.33.5.441
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Quality Characteristics and Antioxidant Activity of Chocolate with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.330-336

DOI:https://doi.org/10.7318/KJFC/2018.33.4.330
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Antioxidant Activity and Quality Characteristics of Hibiscus syriacus Cultivars Powders

Mi-Jung Kim, So-Yeon Jin

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.295-302

DOI:https://doi.org/10.7318/KJFC/2017.32.4.295
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Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2013.28.4.392
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