Quality Characteristics of Yukwa Containing Tomato Powder-Reference-Cited by-同舟云学术

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Quality Characteristics of Yukwa Containing Tomato Powder

Published:2023-10-31 Issue:10 Volume:52 Page:1048-1056
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Lee Seul¹^ORCID,Kim Su In²^ORCID,Yang Bo mi³^ORCID

Affiliation:

1. Fermented Processing Food Science Division, National Institute of Agricultural Sciences, RDA

2. Department of Korean Cuisine, Jeonju University

3. Major of Foodservice Industry Management, Graduate School of Tourism & Hospitality, Kyonggi University

Funder

Gimje City, Korea

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-10-1048.pdf

Reference53 articles.

1. Bae HS. Quality characteristics of yukwa added with citrus peel. Master's thesis. Daegu Catholic University. 2003.

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

3. Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel

4. Fast analysis of prominent flavonoids in tomato using a monolithic column and isocratic HPLC

5. Quality Characteristics of Baked Yugwabandagi with Different Additives

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1. 흑미 첨가량을 달리하여 제조한 구운 유과의 품질 특성;Korean Journal of Food and Cookery Science;2023-12-31

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