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Author: Kyung-Mi Kim

2 Articles are founded.

Effects of hydrogen peroxide treatment on the quality characteristics of sweet potato Tongchaeru stem during the blanching process
자색 고구마 ‘통채루’ 줄기의 데치기 공정 중 hydrogen peroxide 첨가에 따른 품질특성 변화
Jung-Hyun Nam , Hyeonbin Oh , Bo-Ram Park , Kyung-Mi Kim , Ha-Yun Kim , Yong Sik Cho
남정현, 오현빈, 박보람, 김경미, 김하윤, 조용식
Food Sci. Preserv. 2024;31(6):969-976.
https://doi.org/10.11002/fsp.2024.31.6.969
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Optimization of spray drying conditions of soft persimmon and milk mixture using response surface methodology
반응표면분석법을 이용한 홍시와 우유혼합물의 최적 분무건조 조건
Mi-Jeong Park , Sang-Bum Kim , Sook-Jin Kim , Kyung-Mi Kim , Song-Yi Choi , Mi Chang , Gi-Chang Kim
박미정, 김상범, 김진숙, 김경미, 최송이, 장미, 김기창
Korean J Food Preserv 2017;24(7):957-964.
https://doi.org/10.11002/kjfp.2017.24.7.957
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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