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| 1 |
The Health Benefits of Porridge with Tomato Powder
Choi, Eun Joo;Kim, Mi-Hyang;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.233-240,
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| 2 |
Effects of Emulsion Mapping in Different Parts of Pork and Beef
Choi, Yun-Sang;Jeong, Tae-Jun;Hwang, Ko-Eun;Kim, Hyun-Wook;Kim, Cheon-Jei;Sung, Jung-Min;Oh, Nam-Su;Kim, Young-Boong;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.241-247,
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| 3 |
Study on Resistant Starch Contents and Cooking Characteristics of Commercial Extrusion-Cooked Noodles
Ryu, Bog-Mi;Kim, Chang-Soon;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.248-254,
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| 4 |
Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang
Lee, In-Seon;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.255-263,
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| 5 |
Quality Characteristics of Bread Containing Sourdough Using Various Grain Flours
Lee, Kyung Sook;Park, Geum Soon;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.264-279,
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| 6 |
Descriptive Sensory Evaluation and Consumer Acceptability of Sujeonggwa in a Tea Bag
Kim, Hana;Song, Yeong Ok;Lee, Jeehyun;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.280-287,
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| 7 |
Physicochemical Characteristics and Antioxidant Activity of Bracken (Pteridium aquilinum Kuhn) in Namhae
Sim, Hye-Jin;Hwang, Cho-Rong;Kang, Jae-Ran;Kang, Min-Jung;Shin, Jung-Hye;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.288-295,
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| 8 |
Analysis of Biogenic Amines Content and the Main Volatile Flavor Compounds in Black Raspberry Wine Using Traditional Yeast
Yoon, Hae-Hoon;Son, Rak-Ho;Ryu, Eun-Hye;Jung, Ji-Hye;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.296-303,
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| 9 |
Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums
Park, Bo-ram;Kim, Na-Jung;Yoo, Seon-Mi;Han, Gwi Jung;Kim, Ha Yoon;Han, Hye-min;Shin, Dong-Sun;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.304-317,
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| 10 |
Quality Characteristics of Seolgiddeok with Radish (Raphanus sativus L.) Leaf Powder
Kim, Chan-Hee;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.318-327,
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| 11 |
Perception and Purchase Behavior on Environment-friendly Agricultural Products of College Students in Daejeon
Cho, Yu-Jin;Koo, Nan-Sook;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.328-334,
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| 12 |
Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf
Choi, Eun-Ju;Kim, Eun-Kyung;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.335-343,
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| 13 |
A Study on the Applicability of Chinese Steamed Dumpling with Korean Food Stuffing - Focusing on Jiangsu Residents -
Wu, Di;Joo, Nami;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.344-351,
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| 14 |
Analysis of the Motives for Food Choice Using Food Choice Questionnaire
Kim, A Young;Lee, Seul Ki;Lee, Min A;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.352-359,
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| 15 |
Analysis of Usage Frequency of Potentially Hazardous Foods in School Foodservice Menus
Lee, Hye-Yeon;Boo, Goun;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.360-369,
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| 16 |
Study on Relations among Emotional Labor, Burnout, Engagement and Customer Orientation of High School Foodservice Employees in Busan Area
Lee, Kyung-A;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.370-377,
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| 17 |
Antioxidative Characteristics of Dried Type Sodium Reduced Chicken Bibimbap Using Dandelion Complex Extract Powder of AF-343 as a Home Meal Replacement
Byeon, Yang-Soo;Kim, Hae-Young;
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Korean Society of Food and Cookery Science
, v.31, no.3, pp.378-386,
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