|
| 1 |
Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology
Park Sang-Hyun;Joo Na-Mi;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.1-11,
|
|
| 2 |
Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the Quality of Various Dressings
Kim Sun-A;Koo Hye-Jin;Kim Kyung-Seon;Park Jae-Bok;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.12-21,
|
|
| 3 |
Optimization of Dressing Preparation from Yogurt Added Saururus chinensis (Lour.) Bail Extract
HwangBo Mi-Hyang;Kim Hyun-Jeong;Yu Mi-Hee;Lee Ji-Won;Lee In-Sean;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.22-29,
|
|
| 4 |
Quality Characteristics of Tofu Prepared with Herbs
Jeon Mi-Kyung;Kim Mee-Ra;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.30-36,
|
|
| 5 |
Quality Characteristics of Sulgidduk by the Addition of Sea tangle
Cho Myung-Suk;Hong Jin-Sook;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.37-44,
|
|
| 6 |
Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
Joo Shin-Youn;Kim Hyun-Jin;Paik Jae-Eun;Joo Na-Mi;Han Young-Sil;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.45-55,
|
|
| 7 |
Study on Preparation and Quality of Jelly using Mulberry Leaf Powder
Kim Ae-Jung;Yuh Chung-Suk;Bang In-Soo;Woo Kyung-Ja;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.56-61,
|
|
| 8 |
Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies
Jeon Eun-Raye;Park In-Duck;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.62-68,
|
|
| 9 |
Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes
Choi Sun-Young;Sung Nak-Ju;Kim Haeng-Ja;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.69-79,
|
|
| 10 |
Preference and Intake Frequency of Daily Korean Traditional Food of China-Korean in Yanbian Area
Park Young-Sun;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.80-87,
|
|
| 11 |
Acceptance of Hondonbyung with Different Mixing Ratio of Leaf and Root of Angelicae powder
Choi Eun-Jung;Kim Hyang-Sook;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.88-95,
|
|
| 12 |
Menu Evaluation for Native Foods in Jeonju Area
Min Kye-Hong;
/
Korean Society of Food and Cookery Science
, v.22, no.1, pp.96-104,
|
|