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

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Quality Characteristics of Embryonic Rice Flour Substituted Yakgwa Cooked using Different Frying Methods

Jae-Eun Jeon, In-Seon Lee

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
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Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake

Ji-Young Kim, Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.492-501

DOI:https://doi.org/10.7318/KJFC/2021.36.5.492
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Effect of Rice Varieties on the Quality of Dry Milled Rice Flour and Jeolpyeon

Kyung-Mi Kim, Hee-sun Kim, Ha-Na Ra, Ha-Yun Kim, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.334-342

DOI:https://doi.org/10.7318/KJFC/2019.34.3.334
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Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588
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Quality Characteristics and Optimization of Ingredients of Sweet Rice Paste as a Replacement of Red Bean Paste

Mi Jin Kim, Bo Young Lee, Young-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.32 No.1 pp.58-65

DOI:https://doi.org/10.7318/KJFC/2017.32.1.058
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Effects of Helianthus tuberosus Powder on the Quality Characteristics and Antioxidant Activity of Rice Sponge Cakes

Mee-Kyoung Kim, Eun-Ju Lee, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.195-204

DOI:https://doi.org/10.7318/KJFC/2014.29.2.195
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