:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.34 No.1 pp.61-67

DOI:https://doi.org/10.7318/KJFC/2019.34.1.61
Open abstract
Quality Characteristics of Cookies containing Mulberry Leaf (Morus alba Linne) Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.558-565

DOI:https://doi.org/10.7318/KJFC/2017.32.6.558
Open abstract
Quality Characteristics of Salad Dressing Added with Acaiberry Powder

Jeong-In Choi, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.446-452

DOI:https://doi.org/10.7318/KJFC/2017.32.5.446
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Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

DOI:https://doi.org/10.7318/KJFC/2016.31.5.473
Open abstract
A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

Hyo Sun Kim, Seung-Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2016.31.3.226
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Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Ok-Joo Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088
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Quality Characteristics of Pound Cake with Cranberry Powder

Sung Yuon Lee, Hyun Chul Jeong, Seung Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.750-756

DOI:https://doi.org/10.7318/KJFC/2015.30.6.750
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Physicochemical Characteristics of the Organically Grown Blueberry

Min-Sun Chang, Ae-Rang Lee, Moon-Cheol Jeong, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.463-467

DOI:https://doi.org/10.7318/KJFC/2015.30.4.463
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Comparative Analysis on the Effect of Beef Tenderizers in Joseon Dynasty

Seung-Woo Kim, Gyung-Hee Cha

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.313-323

DOI:https://doi.org/10.7318/KJFC/2015.30.3.313
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Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026
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