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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
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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https://doi.org/10.11002/kjfp.2019.26.1.17
Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
Chang Ki Huh 
, Ki Hoon Shim
, Ki Hoon Shim
Korean J Food Preserv 2017;24(6):764-770.
https://doi.org/10.11002/kjfp.2017.24.6.764
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https://doi.org/10.11002/kjfp.2017.24.6.764
Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Ok Ja Choi , Hee Nam Jung , Ki Hoon Shim
, Hee Nam Jung , Ki Hoon Shim
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
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https://doi.org/10.11002/kjfp.2015.22.2.174
