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| 1 |
Optimization of Sensory Attributes of Brown Sauce added with Gelatin
Choi, Soo-Keun;Lee, Jong-Pill;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.655-663,
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| 2 |
Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder
Yoo, Seung-Seok;Hong, Yeo-Joo;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.665-673,
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| 3 |
A Literature Review on the Culinary Characteristics of Zubangmoon
Kim, Eun-Mi;Yu, Ahe-Ryung;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.675-693,
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| 4 |
Quality Characteristics of Sulgidduk by the Addition of Apricot Paste
Choi, Woo-Seoung;Chae, Kyung-Yeon;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.695-701,
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| 5 |
Textural and sensory properties of rice noodle blended with of hydrocolloids
Lee, Hanna;Jang, Eun-Hee;Lee, Jin-Sil;Hong, Wan-Soo;Kim, Young-Shik;Han, Jung-Ah;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.703-709,
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| 6 |
Extraction and Physicochemical Properties of Collagen from Squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin
Yang, Su Jin;Hong, Joo-Heon;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.711-719,
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| 7 |
A Study on the Influence of Consumer Lifestyle on Consumer's Selection of Bakery Cafe Attributes: Focusing the Age Group of 20s and 30s
Hong, Wan-Soo;Kim, Young-Sic;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.721-729,
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| 8 |
A Survey on the Recognition and Preparation of the Ritual Food and Table Setting by Adult Females in Capital Region
Park, Jeong Eun;Sim, Ki Hyeon;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.731-740,
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| 9 |
Sensory Characteristic and Drivers of Liking for Functional Beverages
Lee, Ji-Hyeon;Yang, Jeong-Eun;Chung, Lana;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.741-751,
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| 10 |
A Study on the Quality Characteristics and Shelf-Life of Marinade Mackerel with Thyme Extract
Kim, Il Ho;Kim, Ji Eung;Kang, Jae-Hee;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.753-761,
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| 11 |
Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour
An, Sang-Hee;Park, Geum-Soon;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.763-771,
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| 12 |
Physiological Activities of Saccharified Cherry Tomato Gruel Containing Different Levels of Cherry Tomato Puree
Kim, Jin Sook;Kim, Ja Young;Chang, Young Eun;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.773-779,
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| 13 |
Characteristics of Hamburger Patties Containing Yam Powder
Lee, Se-Hee;Cho, Sung-Hyun;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.781-787,
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| 14 |
Physicochemical Properties and Antioxidant Activity of Superjami
Kim, Ki-Bbeum;Choi, Soo-Keun;Kim, Dong-Seok;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.789-796,
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| 15 |
Quality Characteristics of Jelly Added with Mulberry Juice
Moon, Hye-Kyung;Lee, Soo-Won;Moon, Jae-Nam;Yoon, Se-Jin;Lee, Seul;Kim, Gwi-Young;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.797-804,
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| 16 |
Optimization of Manufacturing Condition for Fried Garlic Flake and the Physicochemical Properties
Kim, Kyeong-Yee;Lee, Eun-Kyung;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.805-811,
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| 17 |
Effect of Mixing Ratio of White and Germinated Brown Rice on the Physicochemical Properties of Extruded Rice Flours
Kim, Ji Myoung;Yu, Mengying;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.813-820,
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| 18 |
Neuroprotective Effect according to Reactive Oxygen Species Scavenging Activity from Extracts of Cudrania tricuspidata Leaves
Kang, Young-Kyoung;Lee, Eun-Ah;Park, Hae-Ryong;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.821-828,
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| 19 |
Middle School Students' Intakes of and Preferences for Seafoods Provided by School Food Service in Gyeongnam Area
Cheong, Hyo-Sook;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.829-837,
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| 20 |
Quality Characteristics of Bread Added with Paprika Powder
Choi, Soon-Nam;Kim, Hyun-Jung;Chung, Nam-Yong;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.839-846,
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| 21 |
Comparison of Dietary Habit and Food Consumption among Elementary School Students with or without Rhinitis and Sinusitis
Kwon, Ji-Hyun;Ju, Jihyeung;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.847-856,
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| 22 |
Effect of Sugar Infusions and Pretreatment Conditions on Quality Characteristics of Dried Sweet Pumpkin
Shin, Dong-Sun;Yoo, Seon-Mi;Hwang, Young;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.857-863,
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| 23 |
Quality Characteristics of Jochung Containing Various Level of Steamed Garlic Powder
Kang, Min-Jung;Shin, Jung-Hye;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.865-870,
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| 24 |
Effects of Physicochemical and Gel Properties of Starches Purified from Korean and Chinese Mungbeans with Different Methods
Qian, Yurun;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.28, no.6, pp.871-881,
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