Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage
Quality Characteristics of Sponge Cake with Black Garlic Powder Added
Quality Characteristics of Jeungpyun Prepared by Rice Sourdough
Dietary Effect of Agaricus bisporus Feeds on Characteristics of Eggs
Antimicrobial Effect of Edible Pullulan Film Containing Natural Antimicrobial Material on Cariogenic Bacteria
식품화학 13주차 강의안
식품화학 4주차 강의안
식품화학 9주차 강의안
Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella
제빵이론 및 실습
Effect of Additives in Making Frozen Rice Dough on the Quality of Rice Bread
Development of Functional Bread with Sea Tangle Single Cell Detritus (SCD)
Effects of Setting on the Quality Characteristics of the Smoked Alaska Pollock Roe Packed with Collagen Casing
Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies
Food Components by Kinds of Bigum Spinach Growing in Jeonnam Shinan
Flavonoid Component Changes and Antioxidant Activities of Fermented Citrus grandis Osbeck Peel
Chemical Components and Physiological Functionalities of Brassica campestris ssp rapa Sprouts
Survey on the Perception of Consumers on Imported Food Safety Management
Development of a Predictive Growth Model of Staphylococcus aureus and Shelf-life Estimation of Cooked Mung Bean Sprouts Served in School Foodservice Operations
Quality Characteristics of Sponge Cake with Erythritol
Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
Quality Characteristics of Doenjang Added with Red Pepper (Capsicum annuum L.) Seed
Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour
Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi
