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Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars

Eun Sook Tak, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.345-353

DOI:https://doi.org/10.7318/KJFC/2022.37.4.345
Open abstract
Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

Ga-Yeong Park, Ha-Na Ra, Yong-Sik Cho, Ha-Yun Kim, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.5 pp.448-453

DOI:https://doi.org/10.7318/KJFC/2018.33.5.448
Open abstract
Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder

Shin-Youn Joo, Hae-Yeon Choi

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.84-90

DOI:https://doi.org/10.7318/KJFC/2014.29.1.084
Open abstract
Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods

Hae Young Kim, Su-Jin Choi, Ha-Na Ra, Jong-Eun Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.91-100

DOI:https://doi.org/10.7318/KJFC/2014.29.1.091
Open abstract
Gelling Characteristics of Mung Bean Starch Supplemented with Gelatin and Isolated Soy Protein

Myung Suk Oh^*, Eun Jung Choi

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.664-673

DOI:https://doi.org/10.7318/KJFC/2013.28.6.664
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