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Author: Ki Hoon Shim

3 Articles are founded.

Storage stability of sourdough bread with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 저장 중 품질변화
Korean J Food Preserv 2019;26(1):17-26.
https://doi.org/10.11002/kjfp.2019.26.1.17
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Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
Korean J Food Preserv 2017;24(6):764-770.
https://doi.org/10.11002/kjfp.2017.24.6.764
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Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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