Physicochemical Properties of Traditional Kochujang Added with Naked Oat Flours
Lan-Hee Jung, Eun-Raye Jeon
Hum. Ecol. Res. 2022;60(2):303-315.   Published online 2022 May 25     DOI: https://doi.org/10.6115/fer.2022.020
Citations to this article as recorded by Crossref logo
Physicochemical Properties and Antioxidant Activities of Ssammoo added with Natural Food Colorants
Young-Hwa Jang, Ji-Hyun Kim
Human Ecology Research.2024; 62(3): 601.     CrossRef
Insight into the efficacy profile of fermented soy foods against diabetes
Dibyendu Das, Sawlang Borsingh Wann, Jatin Kalita, Prasenjit Manna
Food Bioscience.2023; 53: 102665.     CrossRef