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

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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
Open abstract
Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

Nami Joo^1*, Minju Chung, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.512-524

DOI:https://doi.org/10.7318/KJFC/2013.28.5.512
Open abstract
Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2013.28.4.392
Open abstract
Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Nami Joo^*, Eun A Yun, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

DOI:https://doi.org/10.7318/KJFC/2013.28.2.204
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