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Author: Jung-Min Kim
5 Articles are founded.
Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성
증숙처리에 따른 도라지의 품질 특성
Jung-Min Kim 
, Kwang-Sup Youn
, Kwang-Sup Youn
Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704
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https://doi.org/10.11002/kjfp.2020.27.6.704
Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Jung-Min Kim , Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
, Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617
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https://doi.org/10.11002/kjfp.2020.27.5.617
Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
, Jung-Min Kim , Kwang-Sup Youn
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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https://doi.org/10.11002/kjfp.2020.27.5.566
Variation in the quality characteristics of different rice bran cultivar extracts upon hexane or supercritical fluid extraction
품종에 따른 쌀 미강의 핵산 및 초임계 유체 추출물의 품질특성
품종에 따른 쌀 미강의 핵산 및 초임계 유체 추출물의 품질특성
Korean J Food Preserv 2019;26(6):673-680.
https://doi.org/10.11002/kjfp.2019.26.6.673
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https://doi.org/10.11002/kjfp.2019.26.6.673
Quality characteristics of spray-dried powders of Pueraria thunbergiana extracts with added forming agents
부형제 종류에 따른 분무건조 칡분말의 품질특성
부형제 종류에 따른 분무건조 칡분말의 품질특성
Korean J Food Preserv 2019;26(5):513-520.
https://doi.org/10.11002/kjfp.2019.26.5.513
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https://doi.org/10.11002/kjfp.2019.26.5.513
