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| 1 |
Effect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce
Ryu, Dayeon;Jang, Youngbin;Lee, Ha Nul;Koh, Eunmi;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.121-126,
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| 2 |
Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies
Joung, Ki Youeng;Song, Ka-Young;O, Hyeonbin;Zhang, Yangyang;Shin, So Yeon;Kim, Young-Soon;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.127-136,
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| 3 |
Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)
Park, Sun-Young;Kim, Seulki;Hong, Sang-pil;Lim, Sang-Dong;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.137-147,
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| 4 |
Quality Characteristics of Korean Rice Cake by Freezing Methods
Lee, Hye-Jin;Ku, Su-Kyung;Choi, Hee-Don;Park, Jong-Dae;Sung, Jung-Min;Kim, Young-Boong;Choi, Hyun-Wook;Choi, Yun-Sang;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.148-154,
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| 5 |
Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product
Hai, Xue-Ru;Park, Ji-Hyun;Heo, Ye-Na;Kim, Min-Joo;Bae, Gui-Seck;Chang, Moon-Baek;Moon, Bo-Kyung;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.155-161,
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| 6 |
Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
Nam, Dong-Geon;Kim, Sena;Choi, Youngmin;Jin, Yong-Xie;Yang, Mi-Ran;Han, Hye-Kyung;Choi, Ae-Jin;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.162-173,
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| 7 |
Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and Button Mushroom (Agaricus bisporus Sing.)
Choi, Duck-Joo;Lee, Yun-Jung;Kim, Youn-Kyung;Kim, Mun-Ho;Choi, So-Rye;Youn, Aye-Ree;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.174-180,
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| 8 |
Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of β-carotene loaded in Filled Hydrogels
Mun, Saehun;Kim, Yong-Ro;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.181-189,
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| 9 |
Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut
Hwang, Ja-Young;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.190-197,
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| 10 |
Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread
Hwang, Sun Ok;Kim, Ji Myoung;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.198-208,
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| 11 |
Study on Cooking Properties of 'Bodeurami' Rice Cultivar
Jung, Hee Nam;Choi, Ok Ja;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.209-217,
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| 12 |
The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten-free Products
Jung, Jin Hyuck;Kim, Hyejin;Yoon, Hye Hyun;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.218-227,
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| 13 |
An Analysis on the Preference of Consumers to the Choice Attributes of Beef Restaurant
Kim, Hyunmi;Chung, Lana;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.228-236,
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| 14 |
Research on Recognition and Preferences Related to Kimchi among High School Students in Incheon Area
Kim, Bok Soon;Kang, Kun Og;
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Korean Society of Food and Cookery Science
, v.33, no.2, pp.237-245,
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