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| 1 |
The effect of Green tea powder levels on Storage Chracteristics of Tofu
정지영;조은자;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.129-135,
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| 2 |
The Experience of Health Food Usage for Adults in Seoul
유양자;홍완수;윤선주;최영심;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.136-146,
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| 3 |
Analysis of Management Status on Internet Home Pages of Korean Contracted Foodservice Companies
김종군;유양자;차은석;홍완수;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.147-156,
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| 4 |
Effects of Sikhe dietary fibers on the Rice Starch gelatinization and Retrogradation properties
전은례;김경애;정난희;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.157-163,
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| 5 |
Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetners
이효지;한지연;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.164-172,
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| 6 |
The Effect of UV-B Irradiation and Hot-Air Drying on the Vitamin D Content of Shiitake Mushroom (Lentinus edodes)
이진실;김선주;안령미;최희숙;최희령;윤석권;홍완수;김명애;황혜선;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.173-178,
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| 7 |
The Quality and Storage Characteristics of Jeung-Pyun prepared with Opuntia ficus-india var. Sabolen powder
김기숙;이소영;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.179-184,
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| 8 |
Quality Properties and Sensory Characteristics of Sponge Cakes as Affected by additions of Dioscorea japonica flour
오성천;남혜영;조정순;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.185-192,
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| 9 |
Characteristics of Job′s tear gruel by various mixing ratio, particle size and soaking time of Job′s tear and rice flour
이정은;서문희;이현규;양차범;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.193-199,
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| 10 |
The Molecular Weight Distribution Pattern in Oxidized Corn Starch
한진숙;안승요;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.200-205,
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| 11 |
Objective measurement of characteristics of white pan bread using a commercial korean wheat flour
이광석;노완섭;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.206-210,
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| 12 |
Sensory and Mechanical Characteristics of Daechu Injeolmi by Various Soaking time of glutinous rice
홍진숙;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.211-215,
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| 13 |
Sensory Characteristics of Mae-jak-gwa with Persimmon Powder
이희해;고봉경;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.216-224,
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| 14 |
Effects of Additive materials on the Quality Characteristics of Dasik
정외숙;박금순;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.225-231,
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| 15 |
Effect of Alcoholic Drinks in Dough on the Structure and Quality of Yackwa
김소원;김명애;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.232-237,
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| 16 |
Comparative of Physicochemical and Sensory Quality Characteristics of Cookies added with Barleys and Oatmeals
이정애;박금순;안상희;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.238-246,
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| 17 |
The Purchasing Practice of Bakery Product by Female University Student
김옥선;주나미;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.247-261,
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| 18 |
Consumer′s Understanding and Preference for the Western Dessert in the Confectionery and Hotel
정희선;주나미;
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Korean Society of Food and Cookery Science
, v.18, no.2, pp.262-273,
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