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Author: Mi-Kyeong Kim

1 Articles are founded.

Quality characteristics of ginger powder as affected by the number of steam-drying treatments
증포 처리 횟수를 달리하여 제조한 생강 분말의 품질 특성
Food Sci. Preserv. 2025;32(4):694-701.
https://doi.org/10.11002/fsp.2025.32.4.694
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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