Effect of Blanching Conditions on Qualities and Nutritional Characteristics of Sweet pumpkin

Jin-Hee Choi, Hye-Eun Woo, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.512-521

DOI:https://doi.org/10.7318/KJFC/2021.36.5.512

Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants

Eunkyung Kim, Xiubao Wu, Kunyoung Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.261-267

DOI:https://doi.org/10.7318/KJFC/2018.33.3.261

Quality Characteristics of Bread Supplemented with Sweet Pumpkin

Han Gyeong-Phil^*, Lee Gyeong-Sook

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.386-391

DOI:https://doi.org/10.7318/KJFC/2013.28.4.386