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Author: Han-Bit Kim

2 Articles are founded.

Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
감초, 황기 추출물로 블랜칭 처리한 신선편이 연근의 갈변 억제
Korean J Food Preserv 2014;21(2):151-156.
https://doi.org/10.11002/kjfp.2014.21.2.151
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Quality characteristics of rice cookies as affected by coffee addition
커피분말 첨가가 쌀쿠키의 품질 특성에 미치는 영향
Korean J Food Preserv 2014;21(1):40-45.
https://doi.org/10.11002/kjfp.2014.21.1.40
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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