Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice
Development of Sugar-Soaked Black Soybean Snack and Its Quality Change on Functional Components
Quality Characteristics of Hot-Air and Freeze Dried Apples Slices after Osmotic Dehydration
Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
식품 저장학 10주차 강의안
Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature
Antioxidant Compounds and Activities of Foxtail Millet, Proso Millet and Sorghum with Different Pulverizing Methods
The Change in Biological Activities of Brown Rice and Germinated Brown Rice
Antioxidant and Angiotensin Converting Enzyme I Inhibitory Activity on Different Parts of Germinated Rough Rice
식품 포장학 1주차 강의안
Antioxidant Content and Activity in Methanolic Extracts from Colored Barley
식품학개론 13주차 강의안
Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina
Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.)
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder
Effect of Brown Rice Flour on Muffin Quality
Quality Characteristics of Germinated Brown Rice Flour Added Noodles
Chemical Components and Quality Characteristics of Waxy Corns Cultured by Conventional and Environmentally-Friendly Methods
Properties of Nutritional Compositions and Antioxidant Activity of Acorn Crude Starch by Geographical Origins
Quality Characteristic and Antioxidant Properties of Gelatin Jelly incorporated with Black Currant (Ribes nigrum L.) Powder
Quality Characteristics of White Pan Bread with Different Water Types
Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
A Study of Consumer Perceptions of Food Safety and Food Buying Behavior
