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Author: Chang Ki Huh
3 Articles are founded.
Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 저장 중 품질변화
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 저장 중 품질변화
Korean J Food Preserv 2019;26(1):17-26.
https://doi.org/10.11002/kjfp.2019.26.1.17
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https://doi.org/10.11002/kjfp.2019.26.1.17
Effect of collection time on the chemical composition and levels of thiobarbituric acid reactive substance of Godulbaegi (Youngia sonchifolia M.)
채취시기에 따른 고들빼기의 성분 조성과 산화방지활성
채취시기에 따른 고들빼기의 성분 조성과 산화방지활성
Tae Yean Hwang 
, Chang Ki Huh
, Chang Ki Huh
Korean J Food Preserv 2017;24(6):786-794.
https://doi.org/10.11002/kjfp.2017.24.6.786
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https://doi.org/10.11002/kjfp.2017.24.6.786
Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
Chang Ki Huh , Ki Hoon Shim
, Ki Hoon Shim
Korean J Food Preserv 2017;24(6):764-770.
https://doi.org/10.11002/kjfp.2017.24.6.764
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https://doi.org/10.11002/kjfp.2017.24.6.764
