Optimization of Yanggaeng Prepared with Beet Powder and White Bean Paste Using Response Surface Methodology
Number of citation :
Citation
-
1
Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora) / 2021 / Journal of the Korean Society of Food Science and Nutrition / vol.50, no.7, pp.715 /