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| 1 |
Importance and Performance Analysis of Customers' Selection Attributes for Social Enterprises Type Cafe
An, Hea-Young;Paik, Jin-Kyoung;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.637-645,
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| 2 |
Production of White Zein Using Aqueous Ethanol
Kim, Kang Sung;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.647-652,
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| 3 |
Physiochemical and Physical characteristics of juak with acaiberry(Euterpe oleracea Mart.)
Hwang, Su Young;Park, Geum Soon;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.653-660,
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| 4 |
Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology
Hwang, Cho-Rong;Sim, Hye-Jin;Kim, Gyeong-Min;Cho, Kye-Man;Kim, Jeong-Hwan;Shin, Jung-Hye;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.661-669,
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| 5 |
Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation
Lee, Hye-Hyun;Kim, Gun-Hee;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.671-677,
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| 6 |
Quality Characteristics during Storage of Rice Makgeolli Added with Cheonnyuncho Fermentative Extract
Jung, Bok-Mi;Shin, Tai-Sun;Kim, Hyung-Rak;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.679-690,
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| 7 |
Physicochemical Characteristics of Pumpkin(Cucurbita moschata Duch.) Powder with Different Treatment Conditions
Shin, Dong-Sun;Yoo, Yeon-Mi;Park, Bo-Ram;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.691-697,
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| 8 |
Effects of Cheonggukjang Powder Made with Black Foods on Liver Function and Lipid Composition in Streptozotocin-induced Diabetic Rats
Park, Hyeon-Sook;Yang, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.699-707,
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| 9 |
The effects of employees' person-environment fit on employees' stress in the family restaurant
Jung, Hyo Sun;Yoon, Hye Hyun;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.709-715,
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| 10 |
Investigation of Physicochemical Properties of Safflower Sprouts Grown Different Wavelengths of Visible Light and Treated with Different Drying Processes
Choi, Mi-Kyeong;Chang, Moon-Sik;Eom, Seok-Hyun;Jung, Uk-Sun;Kang, Myung-Hwa;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.717-724,
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| 11 |
Characteristics of Strawberry Jam Containing Strawberry Puree
Kim, Jin-Sook;Kang, Eun-Jung;Chang, Young-Eun;Lee, Ji-Hyun;Kim, Gi-Chang;Kim, Kyung-Mi;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.725-731,
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| 12 |
Quality Characteristics of Mayonnaise Added with Yuza Juice
Kim, Kyung Mi;Lee, Hyeon Ji;Kim, Jin Sook;Kim, Gi Chang;Jang, Young Eun;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.733-739,
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| 13 |
Quality Characteristics of Seasoning with Different Particle Size of Hericium erinaceus Powder
Lee, Sun Ju;Park, Ji hyun;Lee, Chan;Moon, Bo Kyung;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.741-747,
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| 14 |
The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour
Jeong, Sang-Yeol;Lee, Sook-Young;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.749-760,
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| 15 |
Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage
Kim, Young-Kyoung;Kwon, Ki-Hyun;Kim, Byeong-Sam;Kim, Jong-Hoon;Cha, Hwan-Soo;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.761-768,
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| 16 |
Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace
Kim, Hyun Jeong;Shin, Suk Kyung;Kim, Mee Ree;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.769-776,
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| 17 |
Quality Characteristics of Makgeolli added with Red Bean
Ying, Chen;Hwang, Jinah;Chang, Yun Hee;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.777-784,
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| 18 |
Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties
Wi, Eunui;Park, Jjhye;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.785-794,
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| 19 |
Analysis on Housewives' Usage, Perception and Willingness to Use Beef Traceability for Settlement of Beef Traceability
Kim, Hyochung;Kim, Meera;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.795-803,
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| 20 |
Characteristics on lipid and pigments of lotus root, dried laver, and perilla leaf bugak (Korean fried cuisine) made by Korean traditional recipe
Jung, Leejin;Song, Yeongok;Chung, Lana;Choe, Eunok;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.805-814,
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| 21 |
Studies on Nutritionist's Perception and Usage of Rice Products among Foodservice Meals in Elementary School Foodservice in Gwangju and Jeonnam Area
Kim, Eun-Sung;Kim, Ji-Myoung;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.815-823,
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| 22 |
Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi
Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Kim, Cheon-Jei;Lee, Hong-Mie;Kim, Ok-Kyung;Choi, Kyung-Suk;Chung, Hai-Jung;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.825-831,
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| 23 |
Characterization of pulverized normal and waxy rice starches
Han, Jung-Ah;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.833-839,
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| 24 |
Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations
Ko, Seong Hee;Lee, Kyung Yeoun;
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Korean Society of Food and Cookery Science
, v.29, no.6, pp.841-846,
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