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| 1 |
Seoul Elementary School Students' Perception and Information Needs on Artificial Food Colorants
Ko, Moon-Hee;Kim, Jeong-Weon;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.643-651,
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| 2 |
Quality characteristics of Sulgidduk by the Addition of Apricot Seed Powder
Choi, Woo-Seoung;Choi, Mi-Kyung;Chae, Kyung-Yeon;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.653-659,
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| 3 |
The quality Characteristics of Saccharified Minor Cereal Gruel Prepared with Different Grain Kojis
Hwang, In-Guk;Kim, Jin-Sook;Yoo, Seon-Mi;Kim, Ja-Young;Yang, Ji-Won;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.661-669,
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| 4 |
Quality Characteristics of Frying Mix added with Brown Rice Fiber
Choi, Seung-Il;Kim, Tae-Jong;Park, Jin-Hee;Lim, Chun-Son;Kim, Mun-Yong;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.671-680,
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| 5 |
Development and Characterization of Rice Cookies Containing Germinated Yakkong Powder
Han, Jung-Ah;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.681-689,
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| 6 |
The Characteristics and Optimizing Production Conditions of Pasta Prepared with Yam Powder
Na, Yu-Ri;Yun, Eun-A;Joo, Na-Mi;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.691-700,
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| 7 |
The Quality Characteristics of Sausage with Added Black Garlic Extracts
Shin, Jung-Hye;Kang, Min-Jung;Kim, Ra-Jeong;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.701-711,
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| 8 |
Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents
Hwang, Eun-Sun;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.713-721,
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| 9 |
Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder
Lee, Yeon-Jung;Kim, Eun-Hee;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.723-733,
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| 10 |
The Cooking Characteristics of High-yielding Japonica and Tongil Type Rice
Park, Sun-Jin;Park, Kyoung-Whan;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.735-743,
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| 11 |
Physicochemical Properties of High Yielding Non-waxy Rice Flours Extruded with Different Moisture Contents
Jeong, So-Hee;Kang, Wie-Soo;Shin, Mal-Shick;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.745-754,
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| 12 |
The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash
Kim, Jin-Sook;Kim, Young-Ja;Yang, Ji-Won;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.755-762,
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| 13 |
The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder
Park, Seong-Soon;Kim, Sun-Im;Sim, Ki-Hyeon;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.763-772,
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| 14 |
Sensory Characteristics of Espresso Coffee According to Green Coffee Processing
Choi, Yoo-Mei;Yoon, Hye-Hyun;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.773-781,
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| 15 |
The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties
Jung, In-Chul;Park, Hyun-Suk;Choi, Young-Joon;Park, Sung-Suk;Kim, Min-Ju;Park, Kyung-Sook;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.783-791,
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| 16 |
Optimization of Black Garlic Extract Curing Conditions for Mackerel Using Response Surface Methodology
Shin, Jung-Hye;Kang, Min-Jung;Kim, Ra-Jeong;Yoon, Hwan-Sik;Sung, Nak-Ju;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.793-801,
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| 17 |
Quality Characteristics of Sikhye with Varied Levels of Sweet Pumpkin during Storage
An, Yeon-Hwa;Lee, In-Seon;Kim, Hyang-Sook;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.803-814,
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| 18 |
Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling
Han, Hye-Kyung;Kang, Min-Seung;Na, Jong-Min;Yoon, Hyun-Nye;Kim, Su-Yeon;Kim, Se-Na;Kim, Jung-Bong;Park, Hong-Ju;Jo, Young-Suk;Kim, So-Young;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.815-823,
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| 19 |
A Study on Coffee Shop Use and the Influence of Physical Environment of Coffee Shop on Customer Behavioral Intention - focused on college students in Seoul, Gyeonggi province
Jeon, Min-Sun;Jo, Mi-Na;
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Korean Society of Food and Cookery Science
, v.27, no.6, pp.825-838,
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