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| 1 |
Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
O, Hyeonbin;Song, Ka-Young;Zhang, Yangyang;Joung, Ki Youeng;Shin, So Yeon;Kim, Young-Soon;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.247-255,
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| 2 |
Antimicrobial Activity of Lavander and Rosemary Essential Oil Nanoemulsions
Kim, Min-Soo;Lee, Kyoung-Won;Park, Eun-Jin;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.256-263,
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| 3 |
Meal Types by Cooking Method Consumed by Korean Adults according to Meal Provision Place: Using 2015 Korea National Health and Nutrition Examination Survey
Choi, Mi-Kyung;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.264-274,
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| 4 |
Effect of Sannamul and Herb Extract Addition on the Photooxidation of Soybean Oil Emulsion
Song, Aerim;Choe, Eunok;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.275-284,
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| 5 |
Effects of Glutinous Rice Flour Substitution Levels on Physicochemical and Sensory Properties of Yakgwa
Park, Jin Sook;Lee, Hyun Ah;Lee, Kyong Ae;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.285-291,
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| 6 |
Quality of Cookies Formulated with Jeju Magma Seawater
Jung, Sung Hyun;Jeon, Soojeong;Young, Mikhail;Moon, Yoo Jin;Hong, Ye Eun;Kweon, Meera;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.292-299,
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| 7 |
Preparation and Physicochemical Characterization of Sea Tangle Vinegar for Utilization as Vinegar-Based Salad Dressing
Han, Areum;Surh, Jeonghee;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.300-306,
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| 8 |
Granular Morphology and Thermal Properties of Acid-Hydrolyzed Rice Starches with Different Amylose Contents
No, Junhee;Lee, Chae Eun;Shin, Malshick;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.307-315,
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| 9 |
Quality Characteristics of Vacuum-Dried Gulbi Based on Temperature and Time
Park, Hyun Su;Hyun, Myung-Taek;Lee, Ju-Hee;Kim, Dae Young;Lee, Khan;Kim, Hyun Jung;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.316-324,
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| 10 |
Quality Characteristics of Cookie with Burdock (Arctium lappa L.) Powder
Kim, Hyun-Yong;Kim, Kyoung-Hee;Yook, Hong-Sun;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.325-332,
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| 11 |
Effect of Barley Flour Addition on Quality Characteristics of Vegetable Pancake
Lee, In-Seon;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.333-341,
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| 12 |
Dietitians' Self-Evaluation and Barriers to Sustainable Practices for School Foodservice Management - Focused on Daejeon and Chungnam Area -
Yi, Na-Young;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.342-352,
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| 13 |
Study on Recognition and Consumption Behavior of Quality-Certified Children's Preferred Foods of Nursery Directors and Parents in Jecheon Area
Min, Sung Hee;
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Korean Society of Food and Cookery Science
, v.33, no.3, pp.353-362,
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