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Author: Kwoan-Sik Park

1 Articles are founded.

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Tae-Kyung Kim, Seung-Hee Hong, Su-Kyung Ku, Young-Boong Kim, Ki-Hong Jeon, Hee-Don Choi, Jong-Dae Park, Kwoan-Sik Park, Yun-Sang Choi
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
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