Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup-Reference-Cited by-同舟云学术

Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup

Published:2021-02-28 Issue:2 Volume:50 Page:155-163
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Duri¹^ORCID,Chun Ji-Yeon¹^ORCID

Affiliation:

1. Department of Food Bioengineering, Jeju National University

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-02-05.pdf

Reference35 articles.

1. Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber

2. Chang SK, Lee HH, Hong SI, Han YS. Effect of organic acid treatment on the quality attributes of buckwheat sprout during storage. Korean J Food Sci Technol. 2010. 42:190-197.

3. Effects of Heat Treatment on the Quality of the Onion Juices Prepared with Sulfur-applied Onions

4. Monitoring of the Steaming and Drying Conditions for Onion Dehydration

5. Effects of pretreatments and storage temperatureon the quality of lotus leaves

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