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

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Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time

Bokkun Yoon, Eunshim Son

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.456-464

DOI:https://doi.org/10.7318/KJFC/2023.38.6.456
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Quality Characteristics of Baked Yackwa with Different Types and Amounts of Oils

So Young Jang^*, Mi Jung Park, Sook Young Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.525-532

DOI:https://doi.org/10.7318/KJFC/2013.28.5.525
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