Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002002002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14 ◽

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.2.001 ◽

2013 ◽

Vol 19 (2) ◽

pp. 1-10 ◽

Author(s):

박진희 ◽

김은미

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2013.28.6.651 ◽

2013 ◽

Vol 28 (6) ◽

pp. 651-656 ◽

Author(s):

Young-Kwang Song

Keyword(s):

Quality Characteristics ◽

Sponge Cake ◽

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Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea

Journal of Sensory Studies ◽

10.1111/joss.12462 ◽

2018 ◽

Vol 33 (6) ◽

pp. e12462 ◽

Author(s):

Mina K. Kim ◽

Hyun-Jung Chung ◽

Woo-Suk Bang

Keyword(s):

Quality Characteristics ◽

Fermented Soybean ◽

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Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2014.43.5.756 ◽

2014 ◽

Vol 43 (5) ◽

pp. 756-762 ◽

Author(s):

Sun Young Lee ◽

Jeong Seon Eom ◽

Hye Sun Choi

Keyword(s):

Quality Characteristics ◽

Bacillus Sp ◽

Fermented Soybean ◽

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Quality characteristics of Korean-Uzbekistanis fermented soybean paste

Korean Journal of Food Preservation ◽

10.11002/kjfp.2015.22.3.458 ◽

2015 ◽

Vol 22 (3) ◽

pp. 458-463

Author(s):

Bo Young Seo ◽

Jeong Seon Eom ◽

Jin Song ◽

Sung Yeol Baek ◽

Jae Hyun Kim ◽

...

Keyword(s):

Quality Characteristics ◽

Fermented Soybean ◽

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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2012.27.4.374 ◽

2012 ◽

Vol 27 (4) ◽

pp. 374-382 ◽

Author(s):

Bock-Hee Park ◽

Sung-Doo Kim ◽

Eun-Raye Jeon ◽

Hee-Sook Cho

Keyword(s):

Quality Characteristics ◽

Cooked Rice ◽

Flavor Components ◽

Volatile Flavor ◽

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Quality Characteristics of Dumpling Shell Added with White Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2013.19.2.001001001 ◽

2013 ◽

Vol 19 (2) ◽

pp. 1-10 ◽

Author(s):

박진희 ◽

김은미

Keyword(s):

Quality Characteristics ◽

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Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Journal of the Korean Society of Food Culture ◽

10.7318/kjfc/2014.29.3.298 ◽

2014 ◽

Vol 29 (3) ◽

pp. 298-306 ◽

Author(s):

Seong-Yun Hwang ◽

Kum-Ja Oh ◽

Kun-Og Kang

Keyword(s):

Quality Characteristics ◽

Leaf Powder ◽

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Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste

Korean Journal of Food Preservation ◽

10.11002/kjfp.2017.24.2.187 ◽

2017 ◽

Vol 24 (2) ◽

pp. 187-195 ◽

Author(s):

Sun Young Lee ◽

Bo Young Seo ◽

Jeong Seon Eom ◽

Hye Sun Choi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Quality Characteristics ◽

Fermented Soybean ◽

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