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| 1 |
Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder
Joo, Shin-Youn;Choi, Hae-Yeon;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.1-8,
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| 2 |
Quality Characteristics of Commercial Kimchi Paste
Cheon, Seon-Hwa;Lee, Sang-Il;Hwnag, In-Min;Seo, Hye-Young;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.9-19,
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| 3 |
Effects of Pork Liver Levels on The Quality Characteristics on Hamburger Patties
Choi, Yun-Sang;Ku, Su-Kyung;Lee, Hae-Jin;Park, Jong-Dae;Sung, Jung-Min;Jeon, Ki-Hong;Oh, Nam-Su;Kim, Young-Boong;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.20-27,
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| 4 |
Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches
Jung, Jin Hyuck;Yoon, Hye Hyun;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.28-36,
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| 5 |
Quality Characteristics of Green Tea Jeungpyun Made with Meringue
Park, Jae-Hee;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.37-44,
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| 6 |
Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)
Kim, Seulki;Park, Sun-Young;Hong, Sangpil;Lim, Sang-Dong;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.45-53,
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| 7 |
Quality Characteristics of Steamed Bread Containing Pomegranate (Punica granatum L.) Peel Powder
Zhang, Yangyang;Song, Ka-Young;O, Hyeonbin;Joung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.54-64,
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| 8 |
Quality Characteristics of Raw and Dried Astragalus membranaceus Extracts
Min, Sung Hee;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.65-71,
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| 9 |
Comparative Analysis of Physico-chemical Characteristics in Two Goji of Lycium barbarum L. and L. ruthenicum Murr.
Yang, Min-Yi;Kang, Myung-Hwa;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.72-77,
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| 10 |
Development of Sweet Potato Shaped Rice Madeira Cakes using Sweet Potato Paste with Different Cultivars
Yoon, Huina;Jeong, Onbit;No, Junhee;Kim, Wook;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.78-86,
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| 11 |
Quality Properties of Rice Mook with the Addition of Gelling Agents
Lee, Eun Ji;Koh, Bong Kyung;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.87-93,
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| 12 |
Quality Characteristics of White Bread Made with Makgeolli Sourdough
Yoo, Byeong Seong;Yun, Chun Sik;Kim, Hyun Ah;Chang, Yun Hee;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.94-103,
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| 13 |
Contribution of Emotional Labor and Organizational Commitment to Turnover Intention and Customer Orientation of School Foodservice Dietitian in the Busan Area
Lee, Kyung-A;Lyu, Eun-Soon;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.104-112,
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| 14 |
Effects of Basil Extract and Iron Addition on the Lipid Autoxidation of Soybean Oil-in-Water Emulsion with High Oil Content
Kim, Jihee;Lee, Haein;Choe, Eunok;
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Korean Society of Food and Cookery Science
, v.33, no.1, pp.113-120,
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