Physicochemical Characteristics and Antioxidant activities of Sikhye Made with Pigmented Rice
Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose
my CLASSIC SAVOURY PANCAKES
Study on University Student's Awareness of Traditional and Yaksun Foods - Focus on University Students majoring in Culinary Art and Foodservice Daegu and Gyungbuk Area -
Study on Feasibility as Culinary Tourism Resources of Head Families (Jongga) - With a Chungjae Gwonbeol Jongga Familiarization Tour Participants -
Study on Sacrifice Food of Bulchunwi Sacrificial Ceremony in Sangju Area
Contemplation on the Emergency Foods in Korea under the Japanese Occupation
Quality Characteristics and Antioxidant Activity of Brown Rice Pear Vinegar
Effects of Punching and Drying Process on Quality Characteristics of Yukwa Dough and Yukwa Bandegi during Preparation of Yukwa
Quality Characteristics of Gastrodia elata Extract Glutinous Rice Porridge Jochung and Principal Component Analysis of Antioxidant Activity
Quality Characteristics of Sikhye made with Berries
Study on Utilization and Perception of Jochung
Quality Characteristics of Glutinous Rice Dasik added with Burdock (Arctium lappa)
Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder
Quality Characteristics of Bread added with Beet Powder
Quality Characteristics of Sikhye added with Mulberry (Morus alba L.) Fruit Concentrate
Assessment of Paprika Quality by Instrumental Parameters and Sensory Attributes
Study on Demand Elderly Foods and Food Preferences among Elderly People at Senior Welfare Centers in Seoul
Quality Characteristics of Skate Pipyun prepared with Skate Skin
Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains
Survey on Recognition and Purchase Decision Factors related to Organic Food in Housewives with Young Children
Quality Characteristics of Bread added with Gochujang
Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour
Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage
