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| 1 |
Purchasing Needs of Frying Powder according to Purchasing Attributes - Analysis for Selection Attributes through Importance-Satisfaction Analysis and Conjoint Analysis -
Chang, Hyesun;Sim, Ki Hyeon;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.243-256,
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| 2 |
Effect of Values on Attitudes and Behavioral Intentions of Consumers towards Fair Trade Coffee - Moderating Effect of Ethical Consumption Consciousness -
Park, Sun-Woo;Yoon, Hye Hyun;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.257-267,
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| 3 |
Effects of Dietary Life Application according to Preferred Dietary Life Education Type on Quality of Life - Focus on Participants of Dietary Life Education Programs in Seoul and Gyeonggi Province -
Park, Suk-Hyun;Jeong, Hee Sun;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.268-279,
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| 4 |
Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder
Chang, Hyesun;Sim, Ki Hyeon;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.280-294,
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| 5 |
Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf
Choi, Soon-Nam;Lee, Kun Jong;Joo, Mi-Kyoung;Chung, Nam-Yong;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.295-303,
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| 6 |
Quality Characteristics and Oxidative Stability of Rice Yackwa added with Yam Powder
Hwang, Hea Jung;Kwak, Eun Jung;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.304-312,
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| 7 |
Study on Intakes and Preferences related to Korean Traditional Tea of Adults in Korea
Kim, Jin-Kue;Kim, Jin-A;Lee, Sim-Yeol;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.313-320,
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| 8 |
Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder
Kim, Sun-Young;Chung, Chang-Ho;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.321-331,
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| 9 |
Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder
Kim, Sook-Young;Han, Gi Dong;Jung, In-Chang;Kim, Ki-Ju;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.332-340,
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| 10 |
Quality Characteristics and Vitamin K2 (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 with Different Inoculum Concentrations and Fermentation Time
Jeong, Min-Hong;Bang, Seon-Ok;Kim, Kum-Suk;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.341-347,
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| 11 |
Mixed Culture Characteristics of Fungi Strains isolated from Korean Traditional Nuruk
Mun, Ji-Young;Baek, Seong-Yeol;Ro, Hyeon-Su;Yeo, Soo-Hwan;
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The East Asian Society of Dietary Life
, v.27, no.3, pp.348-363,
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