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Effects of Enzyme Treatment and Skin Contact Time on the Characteristics of Dae-hong Peach Wine
Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.442-455
DOI:https://doi.org/10.7318/KJFC/2023.38.6.442
Open abstract -
Quality Characteristics of Convenient Chicken Porridge Made with Fresh Ginseng Powder
Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.465-476
DOI:https://doi.org/10.7318/KJFC/2023.38.6.465
Open abstract -
Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.345-355
DOI:https://doi.org/10.7318/KJFC/2023.38.5.345
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Journal of The Korean Society of Food Culture :: Vol.38 No.4 pp.224-238
DOI:https://doi.org/10.7318/KJFC/2023.38.4.224
Open abstract -
Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars
Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518
DOI:https://doi.org/10.7318/KJFC/2022.37.6.510
Open abstract -
Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour
Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.529-539
DOI:https://doi.org/10.7318/KJFC/2022.37.6.529
Open abstract -
Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder
Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362
DOI:https://doi.org/10.7318/KJFC/2022.37.4.354
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Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170
DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72
DOI:https://doi.org/10.7318/KJFC/2022.37.1.61
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.73-80
DOI:https://doi.org/10.7318/KJFC/2022.37.1.73
Open abstract -
Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98
DOI:https://doi.org/10.7318/KJFC/2022.37.1.90
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.640-648
DOI:https://doi.org/10.7318/KJFC/2021.36.6.640
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391
DOI:https://doi.org/10.7318/KJFC/2021.36.4.382
Open abstract -
Trends and Prospects of Microalgae used for Food
Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75
DOI:https://doi.org/10.7318/KJFC/2021.36.1.66
Open abstract -
Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures
Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91
DOI:https://doi.org/10.7318/KJFC/2021.36.1.84
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589
DOI:https://doi.org/10.7318/KJFC/2020.35.6.582
Open abstract -
Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis
Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800
DOI:https://doi.org/10.7318/KJFC/2019.34.6.793
Open abstract -
Effects of Adding Glutinous Barley Flour on Quality Characteristics of Yakgwa
Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.604-611
DOI:https://doi.org/10.7318/KJFC/2019.34.5.604
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.620-628
DOI:https://doi.org/10.7318/KJFC/2019.34.5.620
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448
DOI:https://doi.org/10.7318/KJFC/2019.34.4.440
Open abstract