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| 1 |
Quality Characteristics of Cookies Made with Added Wheat Sprout Powder
An, Sang-Hee;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.687-695,
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| 2 |
Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and HPMC
Kang, Yi-Rang;Han, Jung-Ah;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.696-702,
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| 3 |
Quality Characteristics of Cookies with Ginger Powder
Lee, Chae-Sun;Lim, Hyeon-Sook;Cha, Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.703-717,
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| 4 |
Quality and Antioxidant Activity Characteristics of Blueberry-pyun with Different Amounts of Blueberry Juice
Lee, Dong Su;Park, Jin Hee;Yoo, Seung Seok;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.718-724,
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| 5 |
Effect of Addition of Ethanol on the Quality of Kimchi Paste
Kang, Miran;Jung, Hyemin;Seo, Hye-Young;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.725-732,
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| 6 |
Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder
Jeong, Yi-Ji;Han, Young-Sil;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.733-740,
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| 7 |
Quality Characteristics on Adding Blood Levels to Blood Sausage
Choi, Yun-Sang;Sung, Jung-Min;Jeon, Ki-Hong;Choi, Hyun-Wook;Seo, Dong-Ho;Kim, Cheon-Jei;Kim, Hyun-Wook;Hwang, Ko-Eun;Kim, Young-Boong;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.741-748,
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| 8 |
Analysis on Factors Influencing Foreign Chinese Students' Off-Campus Restaurant Satisfaction
Bae, Hyun-Joo;Boo, Goun;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.749-755,
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| 9 |
A Study on Customer Attitude and Effort towards Reducing Food Waste When Dining Out
Yoon, Ji-young;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.756-763,
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| 10 |
The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
Paik, Jae-Eun;Lee, Hyun-A;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.764-772,
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| 11 |
Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain
Ryu, Eun-Hye;Yoon, Hae-Hoon;Jung, Ji-Hye;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.773-780,
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| 12 |
Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour
Yun, Hae-Ra;Kim, Ji Myoung;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.31, no.6, pp.781-790,
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