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| 1 |
Properties of Jujube Pulp Powder and Its Application in Preparing Yakbap, Yakpyon, and Jujube Porridge
Kim, Su Jeong;Kim, Hyang Sook;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.1-8,
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| 2 |
Effect of Storage Conditions, Rice, Cooker and Oil Types on the Changes of Resistant Starch Contents of Cooked Rice
Ren, Chuanshun;Kim, Ji Myoung;Park, Sara;Jeong, On Bit;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.9-15,
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| 3 |
Quality Characteristics of Vinegar Added with Different Levels of Black Garlic
Sim, Hye Jin;Seo, Weon Taek;Choi, Myoung Hyo;Kim, Kyoung Hwa;Shin, Jung Hye;Kang, Min Jung;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.16-26,
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| 4 |
Quality Characteristics of Songgi Garaetteok
Woo, Min-Ju;Lim, Hyeon-Sook;Cha, Gyung-Hee;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.27-43,
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| 5 |
Characteristics of Organic Acid of Makgeolli by Yeast Strains Type
Bang, Chan Mi;Moon, Joon-Kwan;Kong, Hong Sik;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.44-49,
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| 6 |
Preparation and Quality Characteristics of Namul-kim bugak Using Aster yomena
Lee, Gyeong-Eun;Park, Su-Jin;Jung, Yeon-Kwon;Go, Geun-Bae;Son, Byeong-Gil;Jeong, Ji-Suk;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.50-57,
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| 7 |
Quality Characteristics of Replacing Pork Hind Leg with Pork Head Meat for Hamburger Patties
Choi, Yun-Sang;Jeon, Ki-Hong;Ku, Su-Kyung;Sung, Jung-Min;Choi, Hyun-Wook;Seo, Dong-Ho;Kim, Cheon-Jei;Kim, Young-Boong;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.58-64,
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| 8 |
The Consumer's Current Use and Popularization Development Plan for Foodservice Social Enterprise Type Cafe
Ahn, Hye-Young;Kim, Soo-Min;Hwang, Hye-Sun;Hong, Wan-Soo;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.65-75,
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| 9 |
Meal Management Behaviors for Korean Dietary Acculturation of Multicultural Families
Lee, Myung-Hee;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.76-83,
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| 10 |
Evaluation of Dietary Behavior among Elementary School Students in Seoul Area Using Nutrition Quotient for Children
Lim, Ji Ye;Kim, Jung Hyun;Min, Sung Hee;Lee, Myung Hee;Lee, Min June;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.84-95,
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| 11 |
The Evaluation of Service Quality Attributes of Korean Restaurants by North American and Chinese Residents in Korea Based on the Kano Model
Yi, Na-Young;Yu, So-Young;Kwak, Tong-Kyung;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.96-106,
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| 12 |
Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP Prerequisite Program
Song, Yoon-Ji;Bae, Hyun-Joo;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.107-113,
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| 13 |
Perception of Importance and Management of Food Allergy among Elementary and Middle School Nutrition Teachers (Dietitians) in Busan
Hong, Hea-Ri;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.114-122,
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| 14 |
Evaluation of the Effectiveness of Dietary Education and Exercise Program on Obese Adults in Chuncheon Area
Won, Sun-Im;Yoo, Young-Ju;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.123-135,
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| 15 |
A Comparative Study on the Awareness of Health Risks and the Risk Reduction Measures Related to Sodium Intake between Female and Male University Students in Busan and Gyeongnam: An Application of Protection Motivation Theory
Jang, Soo-Hyun;Yoon, Eunju;
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Korean Society of Food and Cookery Science
, v.32, no.1, pp.136-146,
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