Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto

Kyung-hee Kim, Ye-Rin Kim, Su-A Kim, Tae-In Han, Ro-Dong Park, Gyung-Deok Hong, Sang-Duk Hwang, Ju-Sun Yong, Jae-Suk Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.382-386

DOI:https://doi.org/10.7318/KJFC/2020.35.4.382

Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Mi Ra Cho, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.34 No.5 pp.612-619

DOI:https://doi.org/10.7318/KJFC/2019.34.5.612

Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

Jin-Ok Lee, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.441-447

DOI:https://doi.org/10.7318/KJFC/2018.33.5.441

Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

A Reum Jeon, Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.169-175

DOI:https://doi.org/10.7318/KJFC/2018.33.2.169

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

Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce

Yeon Jeong Lee, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.566-575

DOI:https://doi.org/10.7318/KJFC/2017.32.6.566

Change in Icariin Contents and Antioxidant activity during Ripening Period of Epimedium Wine

Miran Jang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.144-149

DOI:https://doi.org/10.7318/KJFC/2017.32.2.144

Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

Hai-Jung Chung*, Min Ah Cha

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.488-494

DOI:https://doi.org/10.7318/KJFC/2013.28.5.488