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Author: Yeon-Mi Yoo

2 Articles are founded.

Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice
흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구
Dong-Sun Shin , Yeon-Mi Yoo , Gwi-Jung Han , Se-Gwan Oh
신동선, 유선미, 한귀정, 오세관
Korean J Food Preserv 2016;23(2):194-203.
https://doi.org/10.11002/kjfp.2016.23.2.194
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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
건조 온도에 따른 블루베리의 품질변화 및 항산화특성
Dong-Sun Shin , Yeon-Mi Yoo , Ha-Yun Kim , Gwi-Jung Han
신동선, 유선미, 김하윤, 한귀정
Korean J Food Preserv 2015;22(4):505-511.
https://doi.org/10.11002/kjfp.2015.22.4.505
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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