Quality Characteristics of Pound Cake Made with Gamma Irradiated Hot Water Extracts of Undaria pinnatifida Sporophyll
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
Comparison of Solid Fat Index and Triacylglycerol Composition of the Blends from Natural Vegetable Fats and Palm Stearin Fraction
Changes in Antigenicity of Gliadin from Medium Flour by Autoclave and Microwave Treatments
Development of a Sensory Education Textbook and Teaching Guidebook for Preference Improvement toward Traditional Korean Foods in Schoolchildren
Analysis of General Components, Mineral Contents, and Dietary Fiber Contents of Synurus deltoides
Sensory Characteristics of Pork Sausages with Added Citrus Peel and Dried Lentinus edodes Powders
Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
Effect of Number of Extrusions on Topokkidduk Quality
Quality Characteristics of Cookies with Hot Water Extract of Seamustad (Undaria pinnatifida) Sporophylls and Treated with Gamma Irradiation
Effect of Heat-Moisture Treatment of Domestic Rice Flours Containing Different Amylose Contents on Rice Noodle Quality
Quality Characteristics of Bulgogi Marinade Prepared with Mulberry
Physicochemical Composition of Capsosiphon fulvescens According to Drying Methods
Study of Trans Fatty Acids and Saturated Fatty Acids in Child-favored Foods
Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste
Physicochemical Characteristics and Physiological Activities of Naturally Fermented Glasswort (Salicornia herbacea L.) Juice
Physicochemical Properties of Brown Rice Flours Differing in Amylose Content Prepared by Different Milling Methods
Effect of Physicochemical Treatment on Growth Inhibition of Hanseniaspora uvarum Y1 from Yogurt
Effects of Different Kinds of Salt on the Quality of Wet Noodles
Effects of Mashed Red Pepper on the Quality Characteristics of Kimchi
Quality Characteristics of Noodle Added with Dried Saururus chinensis Baill. Root Powder
Effect of Antioxidant and Irradiation Treatment under Freezing Temperature Conditions on Physicochemical and Sensory Properties of Tarakjuk (Milk Porridge)
Quality Characteristics of Chinese Cabbage with Different Salting Conditions Using Electrolyzed Water
Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
