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Joo Young Jeon
, Myung Hyun Kim, Young Sil HanJournal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170
DOI:https://doi.org/10.7318/KJFC/2022.37.2.162 Download PDF Export Citation
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Antioxidant and Sensory Quality Characteristic of Muffin with Fermented Turmeric Powder
Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.117-125
DOI:https://doi.org/10.7318/KJFC/2020.35.1.117 Download PDF Export Citation
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Quality Characteristics of Muffin with Added Grape Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505
DOI:https://doi.org/10.7318/KJFC/2016.31.5.498 Download PDF Export Citation
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A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder
Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234
DOI:https://doi.org/10.7318/KJFC/2016.31.3.226 Download PDF Export Citation
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Optimization of Muffin with Dropwort Powder Using Response Surface Methodology
Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636
DOI:https://doi.org/10.7318/KJFC/2014.29.6.623 Download PDF Export Citation
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Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.101-110
DOI:https://doi.org/10.7318/KJFC/2014.29.1.101 Download PDF Export Citation
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