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| 1 |
A study on the optimum ratio of the ingredients in preparation of black sesame gruels
박정리;김종군;김정미;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.685-693,
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| 2 |
A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm
방혜열;김건희;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.694-700,
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| 3 |
Preparation and Quality Characteristics of Kimchi Using Monascus purpureus Koji Paste
김현정;박정현;황보미향;이효주;이인선;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.701-707,
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| 4 |
Quality Characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract
김애정;김미원;우나리야;김명희;임영희;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.708-714,
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| 5 |
Research on Korean Food Preference and the Improvement of Korean Restaurants for Japanese and Chinese Students in Korea
서경화;이수범;신민자;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.715-722,
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| 6 |
Sensory Characteristics of Cream Soup Prepared with Rice Flour
이숙영;정청송;윤혜현;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.723-728,
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| 7 |
Quality of Yukwa base and Popped rice for Salyeotgangjung popped with salt
임경려;강순아;이경희;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.729-736,
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| 8 |
Effect of xylitol and erythritol on the quality characteristics of Yuza tea
윤재영;김희섭;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.737-744,
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| 9 |
Measuring the Effect of Foodservice Related Complaint Handling on University Students' Behavioral Intent in Fast Food Restaurant
강종헌;정항진;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.745-752,
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| 10 |
Quality Characteristics of the Traditional Korean Snack, Yut-gang-jung with Perilla and Changes During Storage
김혜영;신현희;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.753-757,
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| 11 |
Quality Characteristics of Mixed Polysaccharide Gels with Various Kiwifruit Contents by Freeze-Thawing
윤혜신;오명숙;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.758-764,
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| 12 |
Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and frying Time
이승현;박정은;장명숙;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.765-771,
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| 13 |
Development of Lemon Pyun by the addition of various gelling agents
김은미;이효지;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.772-776,
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| 14 |
Quality Characteristics of Mulberry Fruit Seolgidduk Added with Citric Acid
홍정희;안상희;김미지;박금순;최상원;이순재;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.777-782,
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| 15 |
Quality Characteristics of Muhwakwa-pyun with Various Starches
김병숙;정미란;이영은;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.783-793,
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| 16 |
Meal Solution for Infants and Toddlers : Cookwise Approach
김희섭;
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Korean Society of Food and Cookery Science
, v.19, no.6, pp.794-805,
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