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Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market
Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.193-200
DOI:https://doi.org/10.7318/KJFC/2020.35.2.193
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Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473
DOI:https://doi.org/10.7318/KJFC/2019.34.4.463
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530
DOI:https://doi.org/10.7318/KJFC/2018.33.6.523
Open abstract -
Quality Characteristics of Wet Noodles added with Sword Bean Powder
Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381
DOI:https://doi.org/10.7318/KJFC/2018.33.4.374
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372
DOI:https://doi.org/10.7318/KJFC/2017.32.5.361
Open abstract -
Quality Characteristics of Semi-dry Noodles with different Water Contents
Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.135-143
DOI:https://doi.org/10.7318/KJFC/2017.32.2.135
Open abstract -
Quality Characteristics of Dried Noodle Prepared with doenjang Powder
Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623
DOI:https://doi.org/10.7318/KJFC/2016.31.6.616
Open abstract -
Comparison of Nutrient Intake and Health Indices by the Intake of Noodles
Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.373-380
DOI:https://doi.org/10.7318/KJFC/2016.31.4.373
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Quality Characteristics of Dried Noodle Prepared with Strawberry Powder
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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Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443
DOI:https://doi.org/10.7318/KJFC/2014.29.5.437
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463
DOI:https://doi.org/10.7318/KJFC/2014.29.5.454
Open abstract -
Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder
Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211
DOI:https://doi.org/10.7318/KJFC/2014.29.2.205
Open abstract -
Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder
Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319
DOI:https://doi.org/10.7318/KJFC/2013.28.3.312
Open abstract