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

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Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion

Yu-Kyung Kwon, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.86-96

DOI:https://doi.org/10.7318/KJFC/2015.30.1.086
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