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Author: Kyung ha Lee
3 Articles are founded.
Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee 
, Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
, Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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https://doi.org/10.11002/kjfp.2016.23.4.530
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Kyung Ha Lee , Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
, Eun Ju Kim , Hye Sun Choi , Shin Young Park , Jae Hyun Kim , Jin Song
Korean J Food Preserv 2015;22(4):545-552.
https://doi.org/10.11002/kjfp.2015.22.4.545
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https://doi.org/10.11002/kjfp.2015.22.4.545
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Bacillus subtilis HJ18-3과 KACC 15935를 이용하여 제조한 청국장의 품질특성과 isoflavone 함량의 변화
Kyung ha Lee , Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
, Hye Sun Choi , Yoon Hee Choi , Shin Young Park , Jin Song
Korean J Food Preserv 2014;21(1):121-128.
https://doi.org/10.11002/kjfp.2014.21.1.121
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https://doi.org/10.11002/kjfp.2014.21.1.121
