The Relationship between Eating Out Consumption Propensity, Dessert Cafe Satisfaction, Psychological Well-Being and Quality of Life
A Study on Quality Characteristics of Makpyeon made of Dry Milled Rice Powder according to Soaking Time
The Effects of Selection Attributes on Attitude and Repurchase Intention for Home Meal Replacement (HMR): Focused on Moderating Role of Brand Trust
Changes in the Texture and Salt Content of Chinese Cabbage Using Different Salting Methods
Quality Characteristics of Instant Gochujang added with Red Pepper Seeds Powder
A Study of the Optimization of White Pan Bread added with Wheat Sprout Powder
Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage
Effect of High Pressure Processing on the Shelf Life of Seasoned Squid
Quality Characteristics of Adzuki Beans Sediment According to Variety
Dietary Characteristics of Macronutrient Intake and the Status of Metabolic Syndrome among Koreans
Changes of Antioxidative Components and Activity of Fermented Tea during Fermentation Period
Preparation and Characteristics of Steak Sauces Containing Sweet and Soft Persimmons
Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region
일상용품과 사치품 그리고 유행
Changes in Antioxidant Activity of Duck Egg after Pressurized Soaking in Green Tea Extract
Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology
Effect of Irradiation Temperature on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)
Effects of Enzyme Treatment in Steeping Process on Physicochemical Properties of Wet-Milled Rice Flour
Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang
Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders
Food Components of Different Parts of Cheonnyuncho (Opuntia humifusa) Harvested from Yeosu, Jeonnam in Korea
Quality Characteristics of Par Baked Baguette Containing Hydrocolloids according to Frozen Periods
Physicochemical Characteristics and Nutritional Components of Goroshoe (Acer mono Max.) Sap with Collection Periods
Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
