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

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Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651
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Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099
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