반응형 foodinnovation2 [Flour and Cultural Perspectives] 밀가루와 식품 기술: 1950년부터 2022년까지의 혁신 [Flour and Cultural Perspectives] Flour and Food Technology: Innovations from 1950 to 2022 밀가루와 식품 기술: 1950년부터 2022년까지의 혁신 Introduction, 소개 Flour, a fundamental ingredient in countless recipes and food products, has undergone significant transformations over the past decades due to advancements in food technology. From the post-World War II era to the present day, innovations in processing, mill.. 2023. 6. 16. [Plant Diversity and Preservation] 식품의 미래: 식물성 영양의 발전에 대한 역사적 관점 [Plant Diversity and Preservation] The Future of Food: A Historical Perspective on the Advancements in Plant-Based Nutrition (식품의 미래: 식물성 영양의 발전에 대한 역사적 관점) Introduction(서론) As the world population continues to grow and the demand for food increases, there is a growing interest in plant-based nutrition as a sustainable solution. Plant-based diets have been around for centuries, and recent advanc.. 2023. 4. 9. 이전 1 다음 반응형