Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant-Reference-Cited by-同舟云学术

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Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Published:2017-08-31 Issue:4 Volume:37 Page:552-560
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Tae-Kyung,Hong Seung-Hee,Ku Su-Kyung,Kim Young-Boong,Jeon Ki-Hong,Choi Hee-Don,Park Jong-Dae,Park Kwoan-Sik,Choi Yun-Sang

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201725651203233.pdf

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage;Food Bioscience;2023-04

2. Colored cereals: Food applications;Functionality and Application of Colored Cereals;2023

3. Physicochemical and Storage Characteristics of Pork Tteokgalbi Treated with Boesenbergia pandurata (Roxb.) Powder;Applied Sciences;2022-02-25

4. Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage;Journal of Food Processing and Preservation;2021-07-31

5. Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture;Journal of Food Quality;2019-10-07

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