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Author: Jun Ho Lee
10 Articles are founded.
Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Hye Ju Jeon 
, Jun Ho Lee
, Jun Ho Lee
Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480
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https://doi.org/10.11002/kjfp.2021.28.4.480
Quality and antioxidant properties of wheat cookies supplemented with pak choi powder
Jun Ho Lee
Korean J. Food Preserv. 2020;27(4):487-494.
https://doi.org/10.11002/kjfp.2020.27.4.487
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https://doi.org/10.11002/kjfp.2020.27.4.487
Quality and antioxidant properties of jelly supplemented with apricot juice concentrate
Korean J Food Preserv 2019;26(4):425-430.
https://doi.org/10.11002/kjfp.2019.26.4.425
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https://doi.org/10.11002/kjfp.2019.26.4.425
Moisture sorption isotherms of fresh and blanched yacon tuber flours
생 및 데친 야콘 분말의 등온흡습 모델링
생 및 데친 야콘 분말의 등온흡습 모델링
Korean J Food Preserv 2018;25(6):627-633.
https://doi.org/10.11002/kjfp.2018.25.6.627
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https://doi.org/10.11002/kjfp.2018.25.6.627
Quality and antioxidant properties of jelly incorporated with corn concentrate
Korean J Food Preserv 2018;25(4):436-440.
https://doi.org/10.11002/kjfp.2018.25.4.436
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https://doi.org/10.11002/kjfp.2018.25.4.436
Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder
우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가
우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가
Jun Ho Lee
Korean J Food Preserv 2017;24(8):1053-1059.
https://doi.org/10.11002/kjfp.2017.24.8.1053
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https://doi.org/10.11002/kjfp.2017.24.8.1053
Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Bo Ram Park , Ji Eun Choi , Jun Ho Lee
, Ji Eun Choi , Jun Ho Lee
Korean J Food Preserv 2017;24(4):517-523.
https://doi.org/10.11002/kjfp.2017.24.4.517
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https://doi.org/10.11002/kjfp.2017.24.4.517
Kinetics of water vapor adsorption by vacuum-dried jujube powder
Jun Ho Lee , Li Zuo
, Li Zuo
Korean J Food Preserv 2017;24(4):505-509.
https://doi.org/10.11002/kjfp.2017.24.4.505
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https://doi.org/10.11002/kjfp.2017.24.4.505
Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
Jun Ho Lee , Ji Eun Choi
, Ji Eun Choi
Korean J Food Preserv 2016;23(2):188-193.
https://doi.org/10.11002/kjfp.2016.23.2.188
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https://doi.org/10.11002/kjfp.2016.23.2.188
Quality characteristics of cookies added with jujube powder
대추분말을 첨가한 쿠키의 품질 특성
대추분말을 첨가한 쿠키의 품질 특성
Min Jung Kim , Ji Eun Choi , Jun Ho Lee
, Ji Eun Choi , Jun Ho Lee
Korean J Food Preserv 2014;21(1):146-150.
https://doi.org/10.11002/kjfp.2014.21.1.146
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https://doi.org/10.11002/kjfp.2014.21.1.146
