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Author: Hye-Young Park
6 Articles are founded.
Comparison of quality characteristics of tofu made from three soybean cultivars grown in different regions of Korea
재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성
재배 지역에 따른 주요 콩 제조 두부의 풍미 및 품질 특성
Eunyeong Sim 
, Hye-Sun Choi , Hye-Young Park , Hong-Sik Kim , Areum Chun
, Hye-Sun Choi , Hye-Young Park , Hong-Sik Kim , Areum Chun
Food Sci. Preserv. 2024;31(6):1020-1032.
https://doi.org/10.11002/fsp.2024.31.6.1020
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https://doi.org/10.11002/fsp.2024.31.6.1020
Quality characteristics of soft morning roll bread with different ratios of high yield tongil-type rice flours
다수성 통일형 쌀가루의 첨가 비율별 모닝빵의 품질특성
다수성 통일형 쌀가루의 첨가 비율별 모닝빵의 품질특성
Korean J Food Preserv 2019;26(6):650-658.
https://doi.org/10.11002/kjfp.2019.26.6.650
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https://doi.org/10.11002/kjfp.2019.26.6.650
Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Seuk Ki Lee , Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
, Ji-Young Park , Hye-Young Park , Hye Sun Choi , Donghwa Cho , Sea-Kwan Oh , Hyun-Joo Kim
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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https://doi.org/10.11002/kjfp.2017.24.6.758
Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee , Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
, Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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https://doi.org/10.11002/kjfp.2016.23.4.530
Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
천년초 분말의 기능성분 분석과 물리적 특성 연구
Dong-Sun Shin , Gwi-Jung Han , Se-Gwan Oh , Hye-Young Park
, Gwi-Jung Han , Se-Gwan Oh , Hye-Young Park
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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https://doi.org/10.11002/kjfp.2015.22.6.838
Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
, Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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https://doi.org/10.11002/kjfp.2014.21.6.892
