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

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Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter

Jeong-Eun Yang, Ji-Hyeon Lee, Yeong Ok Song, Eunok Choe, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.250-260

DOI:https://doi.org/10.7318/KJFC/2016.31.3.250
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Quality Characteristics of Gastrodia elata Powder Jochung with Antioxidant Activity

Ki Won Lee, Mi Young Lee

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.656-666

DOI:https://doi.org/10.7318/KJFC/2015.30.5.656
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