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

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Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580
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Cultural Meaning and Analysis of Cooking Methods using Eggs in the Chosun Dynasty

Gyung-Hee Cha^*, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.603-622

DOI:https://doi.org/10.7318/KJFC/2013.28.6.603
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