Advanced Search List
Search Keywords
Author: Jung Suk Park
3 Articles are founded.
Development of fermented pumpkin porridge as a meal replacement
호박을 이용한 식사대용식 발효 호박죽 제조
호박을 이용한 식사대용식 발효 호박죽 제조
Korean J Food Preserv 2018;25(5):501-506.
https://doi.org/10.11002/kjfp.2018.25.5.501
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2018.25.5.501
Quality properties of rice cake containing Artemisia annua L. powder
개똥쑥 분말을 첨가한 절편의 품질특성
개똥쑥 분말을 첨가한 절편의 품질특성
Eun Woo Moon 
, Hun Jo Park , Jung Suk Park , Mi Kyung Lee , Hwan Sik Na
, Hun Jo Park , Jung Suk Park , Mi Kyung Lee , Hwan Sik Na
Korean J Food Preserv 2015;22(6):811-816.
https://doi.org/10.11002/kjfp.2015.22.6.811
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2015.22.6.811
Quality properties of Jeonbyeong containing bamboo sprout powder
죽순분말을 첨가한 전병의 품질특성
죽순분말을 첨가한 전병의 품질특성
Eun Woo Moon , Hun Jo Park , Jung Suk Park , Hwan Sik Na
, Hun Jo Park , Jung Suk Park , Hwan Sik Na
Korean J Food Preserv 2015;22(3):322-327.
https://doi.org/10.11002/kjfp.2015.22.3.322
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2015.22.3.322
