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Physicochemcal Properties of Jeungpyun, Korean Traditaional Fermented Rice Cake Prepared with Brown Rice and Barley Flour
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Effects of Cereal Powders with Dietary Fibers onRetrogradation Properties of Jeungpyun, a KoreanTraditional Fermented Rice CakeHyeYoungL.Kim, MieJaPark한국환경보건학회 · 한국환경보건학회지2003 · 제29권 제4호Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli권예원, 임새봄, Grace E. Kim, Jagan Mohan Rao Tingirikari, Ling Li, NAM SOO HAN한국미생물·생명공학회 · Journal of Microbiology and Biotechnology2017 · 제27권 제2호원주의 첨가량을 달리한 증편의 품질 특성박종대, 성정민, 전희경, 최진희, 최해연, 추지혜한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제6호발아현미 추출물 첨가 배추김치와 시판배추김치의 품질특성 비교우상철, 우승미, 정용진한국식품저장유통학회 · Food Science and Preservation2006 · 제13권 제6호식혜의 特性에 미치는 찹쌀의 品種間 差異김영두, 엄택용, 최윤희, 하기용한국육종학회 · 한국육종학회지2002 · 제34권 제1호흑미발효미강분말을 첨가한 현미설기떡의 제조 및 품질평가신미혜, 정남용한국외식산업학회 · 한국외식산업학회지2018 · 제14권 제3호
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