Effect of Allulose Mixing Ratios on the Quality Characteristics of Rice Layer Cakes

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

Journal of The Korean Society of Food Culture :: Vol.40 No.4 pp.129-138

DOI:https://doi.org/10.7318/KJFC/2025.40.4.129 Download PDF Export Citation

IPA and Purchasing Behavior Analysis on the Consumption Values of Rice Cakes

Min Sung Kim, Hee Reong Choi, Chun Young Sohn, Wan Soo Hong

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.415-424

DOI:https://doi.org/10.7318/KJFC/2023.38.6.415 Download PDF Export Citation

Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354 Download PDF Export Citation

Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty

Seungmin Lee, Hei-Ryeo Yoon

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.13-25

DOI:https://doi.org/10.7318/KJFC/2022.37.1.13 Download PDF Export Citation

Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90 Download PDF Export Citation

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 Download PDF Export Citation

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Eunkyung Kim, Name Kang, Yein Park, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.34 No.6 pp.793-800

DOI:https://doi.org/10.7318/KJFC/2019.34.6.793 Download PDF Export Citation

Study on the Development of Food Tourism Products Based on the Local Food and Folktale

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.217-228

DOI:https://doi.org/10.7318/KJFC/2018.33.3.217 Download PDF Export Citation

Study on Quality and Sensory Characteristics of Seolgi Ttueok Added with Geuk

Eunhye Park, Myunghee Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.2 pp.142-148

DOI:https://doi.org/10.7318/KJFC/2018.33.2.142 Download PDF Export Citation

Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

Seung-gyun Cho, Ho-Ki An, Geum-Ju Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87

DOI:https://doi.org/10.7318/KJFC/2016.31.1.081 Download PDF Export Citation

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 Download PDF Export Citation

Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650 Download PDF Export Citation

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 Download PDF Export Citation

Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651 Download PDF Export Citation