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Author: Yu Mi Kim

3 Articles are founded.

Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates
도라지 농축액을 첨가한 젤리의 이화학적 품질 특성
Yu Mi Kim , Kwang-Sup Youn
김유미, 윤광섭
Korean J. Food Preserv. 2022;29(5):739-748.
https://doi.org/10.11002/kjfp.2022.29.5.739
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Qualities of rice-based home meal replacement products upon microwave cooking
다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가
Gi-Un Seong , Yu Mi Kim , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Sup Youn , Ju-Won Kang
성기운, 김유미, 조준현, 이지윤, 이샛별, 신동진, 박동수, 윤광섭, 강주원
Korean J. Food Preserv. 2022;29(5):715-727.
https://doi.org/10.11002/kjfp.2022.29.5.715
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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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