Advanced Search List
Search Keywords
Author: Do-Yeon Kim
1 Articles are founded.
A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
Hwan Lee 
, Yeong-Su Kim , Do-Yeon Kim , So-Young Kim , Wan-Kyu Lee , Sang-Myeong Lee , Jong-Dae Park , Mi-Yae Shon
, Yeong-Su Kim , Do-Yeon Kim , So-Young Kim , Wan-Kyu Lee , Sang-Myeong Lee , Jong-Dae Park , Mi-Yae Shon
Korean J Food Preserv 2015;22(3):369-376.
https://doi.org/10.11002/kjfp.2015.22.3.369
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2015.22.3.369
