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

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Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

A Reum Jeon, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.169-175

DOI:https://doi.org/10.7318/KJFC/2018.33.2.169
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Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder

Mi-Sook Kang, Min-Ju Kim, Mung-Ryun Han, Seung-Mee Shin, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.48-54

DOI:https://doi.org/10.7318/KJFC/2018.33.1.48
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