Effects of Autoclave and Microwave Treatments on Quality of Cookies
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
Change of Antioxidant Activity and Quality Characteristics of Gaeseong-Juak Prepared with Prunus yedoensis Matsumura Extract during the Storage Period
Physicochemical Quality and Hypoglycemic Effect of Omija Sauce
Quality Characteristics and Antioxidant Properties of Saccharified Banana Gruels
Qualitative Characteristics and Antioxidant Activities of Buchimgaru Supplemented with Jerusalem Artichoke Powder
A survey on the utilization practice and satisfaction of users of food and nutrition information
Sodium and Potassium Content of School Meals for Elementary and Junior High School Students in Daegu, Masan, Gwangju, and Jeju
5. 지질의 산패 (The Rancidity of Lipid)
Investigation of Packaging of Fresh Jujube (Zizyphus jujuba) on Quality during Storage
Quality Characteristics of Bread Supplemented with Extruded Corn Fiber
Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread
Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies
Composition of Amino Acids, Minerals, and Heavy Metals in Differently Cooked Laver (Porphyra tenera)
Analysis of the General and Functional Components of Various Soybeans
Effects of Pretreatment and Drying Methods on Quality and Antioxidant Activities of Dried Jujube (Zizyphus jujuba) Fruit
Quality Characteristics and Antioxidant Activity of Buckwheat Soksungjang Prepared with Different Material Formula
Effects of Quality Characteristics and Antioxidant Activities of Dry Noodles with Added Sorghum Flour by Characteristics of Endosperm
Antioxidant Capacity and Effect of Storage Periods on Textures and Sensory Properties of Dasik (Korean Traditional Confectionaries)
Physicochemical and Antioxidant Properties of Commercial Vinegars with High Acidity
Characteristics and Antioxidative Activity of Fermented Mixed Grain Beverages Produced by Different Microbial Species
Predicting and Extending the Shelf Life of Red Cabbage Sprouts
A Study on the Intake and Satisfaction Levels of Busan Foods among Chinese Tourists
Production and Fermentation Characteristics of Mukeunji with a Mixed Starter
