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| 1 |
Antioxidant Effects of Sanchae-namul in Mice Fed High-Fat and High-Sucrose Diet
Choi, Ha-Neul;Kang, Su-Jung;Choe, Eunok;Chung, Lana;Kim, Jung-In;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.369-377,
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| 2 |
Effect of Pan-frying on Anthocyanin Content in Hwajeon with Varying Proportion of Glutinous Black Rice Flour
Surh, Jeonghee;Koh, Eunmi;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.378-384,
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| 3 |
Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour
Kim, Ye-Seul;Park, Ju Yeon;Lee, Jeung Hee;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.385-393,
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| 4 |
Adding Effect of Lotus Leaf Extract on the Quality of Beef Jerky
Park, Kyung-Sook;Lee, Jae-Sang;Park, Hyun-Suk;Choi, Young-Joon;Park, Sung-Suk;Jung, In-Chul;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.394-401,
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| 5 |
Quality and Antioxidant Activity Characteristics During Storage of Tea Leaf Pickles with Different Vinegar Contents
Park, Bo-Ram;Park, Jin-Ju;Hwang, In-Guk;Han, Hye-Min;Shin, Malshick;Shin, Dong-Sun;Yoo, Seon-Mi;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.402-411,
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| 6 |
A Study on the Selection Attribute of Bakery Stores using Correspondence Analysis
Lee, Kwang Suck;Kim, Eun Ji;Jung, Hyo Sun;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.412-418,
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| 7 |
Quality Characteristics of Bread Added with Stevia Leaf Powder
Choi, Soon-Nam;Joo, Mi-Kyoung;Chung, Nam-Yong;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.419-427,
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| 8 |
Quality Characteristics of Cookies Prepared with Oat and Barley Powder
Kim, Bo Young;Choi, Hee Sun;Lyu, Eun Soon;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.428-434,
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| 9 |
Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation
Kang, Jae-Ran;Kim, Gyeong-Min;Hwang, Cho-Rong;Cho, Kye-Man;Hwang, Chung-Eun;Kim, Jeong-Hwan;Kim, Jong-Sang;Shin, Jung-Hye;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.435-443,
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| 10 |
Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae
Yoon, Hwan-Sik;Shin, Jung-Hye;Kang, Min-Jung;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.444-453,
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| 11 |
Optimization of the Preparation of Rice Snack by Response Surface Methodology
Choi, Ok Ja;Jung, Hee Nam;Kim, Young Doo;Shim, Jae-Han;Kwak, Sang Ho;Shim, Ki Hoon;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.454-462,
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| 12 |
Physicochemical Properties and Sensory Evaluation of Brown Waxy Rice Yetgangjeong Prepared Using Different Sugar Types of Binders and End Heating Temperature
No, JunHee;Kim, Hyun Jin;Choi, Eun Ok;Lee, Kyong Ae;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.463-471,
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| 13 |
Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera)
Hwang, Eun-Sun;Tai, Nhuan Do;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.472-479,
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| 14 |
Phytate Reduction and Quality Characteristics of Brown Rice Inoculated with Phytate-degrading Lactic Acid Bacteria
Kan, Miran;Song, Jung-Hee;Park, Sung-Hee;Lee, Jong-Hee;Park, Hae Woong;Kim, Tae-Woon;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.480-485,
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| 15 |
A Study of Cultural Aspects of Kimchi in 「Banchandeungsok」
Lee, Sol;Ji, Myoung Soon;Kim, Hyang Sook;
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Korean Society of Food and Cookery Science
, v.30, no.4, pp.486-497,
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