Questionnaire Survey of the Methods Used in Household Doenjang Production in Korea

So Young Ryu, Sang Yoo Lee, So Young Woo, Seung Yoon Kang, Jeonghun Song, A-Yeong Jeong, Hyang Sook Chun

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.342-350

DOI:https://doi.org/10.7318/KJFC/2020.35.4.342

Consumer Acceptance of Korean Jang Products Among Halal Food Consumers Using FGI Approach

Ryuri Song, Seo-jin Chung, Sun-a Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.266-274

DOI:https://doi.org/10.7318/KJFC/2017.32.3.266

Quality Characteristics of Dried Noodle Prepared with doenjang Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

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