Application of Casein Phosphopeptide/Chitosan Oligosaccharide Nanocomplex to Dairy Foods
Fermentation Characteristics of Starter Cultures in Lactose-Hydrolyzed Milk for the Elderly
The Effects on the Rheological Properties of the Bread Flour containing Doenjang and Chunggukjang
Consumer Awareness on Omija using Qualitative Consumer Research
Study on Importance-Performance Analysis regarding Purchase Behaviors and Attributes of Hangwa (Korean Traditional Cookies)
Analysis of Levels of Risk Perception using Psychometric Paradigm and Factors Affecting Concerns about Food Risk Elements of Housewives in Daegu
Physicochemical Quality of Functional Gluten-Free Noodles added with Nondigestible Maltodextrin
Text mining on internet-news regarding climate change and food
Sensory Characteristics of Purple-fleshed Sweet Potato Jam with Varying Sugar Contents
Quality Characteristics of Ground Pork Meat containing Hot Water Extract from Dandelion (Taraxacum officinale)
Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa
Survey of Young Consumers to Develop Fish & Seaweed Spread for Healthy Diet using High Pressure Processing
Acculturation, Food Intake and Dietary Behaviors of Chinese College Students in Busan by Residential Period
Specialized Research on Food Culture of Main Family in Chung-Buk through In-Depth Interview
Awareness Survey on Korean Traditional Festival Food of North Korean Defectors Living in South Korea
Study on Ritual Food Bulcheonwi's Commercialization of Andong Kwon Clans of Choongjae Kwonbeol's Head Family
Effect of Menu Reliability on Consumer Satisfaction at Rice Cake Cafe using Domestically Grown Agricultural Products - Focus on Jeonju Hanok Village -
Impact of Choice Motives on Consumer Attitudes and Purchase Intentions regarding Organic Coffee - Study Performed at Organic Coffee Shops in and around Seoul -
Physicochemical Properties of Dried Burdock (Arctium lappa L.) Powder in the Peeling Process
Physiochemical Characteristics of Raw and Dried Jerusalem Artichoke Jangachi
Effect of Sterilization Conditions on Physicochemical and Sensory Properties of Three Korean Fried Rice Sauces
Quality Characteristics of Mannaji (Boiled Beef Down in Korean Soy Sauce) by Cooking Method during Storage Period
Breakfast / 아침식사
Quality Characteristics of Jeolpyun with Different Ratios of Loquat Leaf Powder
