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Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.416-426
DOI:https://doi.org/10.7318/KJFC/2018.33.5.416
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Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.18-25
DOI:https://doi.org/10.7318/KJFC/10.7318/KJFC/2018.33.1.18
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Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder
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DOI:https://doi.org/10.7318/KJFC/2017.32.3.235
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Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.258-265
DOI:https://doi.org/10.7318/KJFC/2017.32.3.258
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Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.52-57
DOI:https://doi.org/10.7318/KJFC/2017.32.1.052
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