Development of a Mild Gochujang-Like Sauce Using Paprika and Lycii Fructus Powder: Analysis of Quality Characteristics and Consumer Preference - koreascholar

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Development of a Mild Gochujang-Like Sauce Using Paprika and Lycii Fructus Powder: Analysis of Quality Characteristics and Consumer Preference

Min Sol Kim, Ye Lim Nam, Mi Sook Cho

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/448734

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한국식생활문화학회학술대회 논문집

사)한국식생활문화학회 제79차 춘계학술대회 (2025.05)
pp.155-156

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Min Sol Kim(Department of Nutritional Sciences and Food Management, Ewha Womans University) Corresponding author
Ye Lim Nam(Department of Nutritional Sciences and Food Management, Ewha Womans University)
Mi Sook Cho(Department of Nutritional Sciences and Food Management, Ewha Womans University)

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