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Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk
Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615
DOI:https://doi.org/10.7318/KJFC/2016.31.6.605
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Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout
Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85
DOI:https://doi.org/10.7318/KJFC/2015.30.1.077
Open abstract
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Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
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
Open abstract