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Publications by Ju-Yeon Hong

Quality Characteristics of Muffin Added With Elaeagnus Multiflora Powder

Korean Journal of Food Preservation

English

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Quality Characteristics of Soup With Whole Milk Powder and Pleurotus Eryngii Powder

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Quality Characteristics of Puffed Rice Muffin SAFETY From Gluten in Republic of KOREA

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Storage Quality Characteristics of Bread Added With Dried Mulberry Pomace

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Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

Pakistan Journal of Biological Sciences

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Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela Sinensis Powder

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Quality Characteristics of Bread With Burdock (Arctium Lappa L.) Powder

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Studies on Nutritional, Quality and Sensory Evaluation of Value Added Baked Products With Button Mushroom (Agaricus Bisporus) Powder

INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES

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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder

Journal of the Korean Society of Food Science and Nutrition

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