Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yun-Jo Jung"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1585 (2023)
In this study, jelly was prepared using saccharified sweet potatoes without sugar, and its quality characteristics were compared according to the sweet potato cultivar. Three sweet potato varieties, namely Juwhangmi (orange color), Sinjami (purple co
Externí odkaz:
https://doaj.org/article/8269bf441b744545bcb8382a7ad5b92c
Autor:
Yun-Jo Jung, Yeon-Jae Jo, Gi-Tak Lee, Hyun-Min Cho, So-Yoon Lee, Hyun-Jin Park, Jun-Soo Lee, Heon-Sang Jeong
Publikováno v:
Korean journal of food science and technology. 55:153-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c05199ae8a743f2efd95f3a70f3f15b
https://doi.org/10.9721/kjfst.2023.55.2.153
https://doi.org/10.9721/kjfst.2023.55.2.153
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:90-95
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2d096da7896adba36c4751ac047b8a7
https://doi.org/10.3746/jkfn.2023.52.1.90
https://doi.org/10.3746/jkfn.2023.52.1.90
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:457-462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0be255abb67ba5a38bea5c5a39c3916
https://doi.org/10.3746/jkfn.2022.51.5.457
https://doi.org/10.3746/jkfn.2022.51.5.457
Publikováno v:
Nutrients, Vol 15, Iss 15, p 3490 (2023)
The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt decreased as the fermentation time increased, and with an increased conce
Externí odkaz:
https://doaj.org/article/b2d877a953074b00a49d3716acce67d7