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| 1 |
Quality Characteristics of Sulgidduk Made with Different Amounts of Waxy Millet Flour
Chae, Kyung-Yeon;Kwon, Tae-Young;Hong, Jin-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.127-133,
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| 2 |
Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder
Cho, Young;Choi, Mi-Yong;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.134-142,
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| 3 |
The Effect of Lotus Root Powder on the Quality of Dasik
Yoon, Sook-Ja;Noh, Kwang-Seok;Jung, Sang-Eun;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.143-149,
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| 4 |
The Quality Characteristics of Sulgidduk Prepared with Green Tea or Rosemary Powder
Gwon, So-Young;Moon, Bo-Kyung;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.150-159,
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| 5 |
Quality Characteristics and Shelf-life of Red Ginseng Wet Noodles Prepared with Gums
Kim, Eun-Mi;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.160-169,
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| 6 |
Changes in Shelf-Life, Water Activity, and Texture of Rye-Wheat Mixed Bread with Naturally Fermented Raisin Extract and Rye Sourdough during Storage
Kim, Mun-Yong;Chun, Soon-Sil;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.170-179,
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| 7 |
Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.180-188,
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| 8 |
Middle School Students' Perceptions of Seafood and Its Use in Foodservice in Busan
Lyu, Eun-Soon;Lee, Hye-Kyong;Shin, Eun-Soo;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.189-198,
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| 9 |
Quality Characteristics of Noodle (Garakguksu) with Curcuma longa L. Powder
Song, Seung-Heon;Jung, Hyun-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.199-205,
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| 10 |
Effects of Brand Evidence on Emotion, Brand Satisfaction and Customer Loyalty in Family Restaurants
Jeon, Gwee-Yeon;Ha, Dong-Hyun;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.206-218,
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| 11 |
Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)
Ku, Su-Kyung;Choi, Hae-Yeon;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.219-226,
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| 12 |
Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder
Kang, Jae-Hee;Kim, Ji-Eung;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.227-233,
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| 13 |
Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder
Jang, Myung-Sook;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.234-242,
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| 14 |
Effects of onion and pear on Kimchi Quality Characteristics during Fermentation
Choi, Eun-Jung;Cho, Shin-Ho;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.243-251,
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| 15 |
Quantitative Analysis of Ergosterol as a Biomarker of Mold-contaminated Foods Using the Enzyme Biosensor
Kim, Mi-Kyeong;Kim, Jong-Won;Kim, Mee-Ra;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.252-259,
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| 16 |
Relationship between Mixing Ratio by DNA Analysis and Rice Palatability on Commercial Brands of Rice
Kim, Chae-Eun;Nam, Yean-Ju;Kang, Mi-Young;
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Korean Society of Food and Cookery Science
, v.25, no.2, pp.260-265,
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