Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356 Download PDF Export Citation

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 Download PDF Export Citation

Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment

Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.484-491

DOI:https://doi.org/10.7318/KJFC/2021.36.5.484 Download PDF Export Citation

Physicochemical and Sensory Characteristics of Sugar-Reduced Green Tea Cookies

Yejin Choi, Haeyoung Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.218-225

DOI:https://doi.org/10.7318/KJFC/2021.36.2.218 Download PDF Export Citation

Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

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

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455

DOI:https://doi.org/10.7318/KJFC/2019.34.4.449 Download PDF Export Citation

Optimization of the Fermentation Period of Lightly Salted Oiji (Traditional Korean Cucumber Pickles)

Gumjung Kim, Jiwon Yang, Kyunghee Lee

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.353-360

DOI:https://doi.org/10.7318/KJFC/2019.34.3.353 Download PDF Export Citation

Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars

Ha-Na Ra, Jin-Sook Kim, Gi-Chang Kim, Song-Yi Choi, Seon-Kyeong Han, Mi-Nam Chung, Kyung-Mi Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.597-607

DOI:https://doi.org/10.7318/KJFC/2018.33.6.597 Download PDF Export Citation

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 Download PDF Export Citation

Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup

Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.790-796

DOI:https://doi.org/10.7318/KJFC/2015.30.6.790 Download PDF Export Citation

Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool

Rak-Won Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.377-386

DOI:https://doi.org/10.7318/KJFC/2015.30.3.377 Download PDF Export Citation

Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

Da-Hye Jeong, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2015.30.1.077 Download PDF Export Citation

Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong

Ji-Hye Ryu, Yong-Suk Kwon, Kyoung-Mi Kim, Jin-Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.637-647

DOI:https://doi.org/10.7318/KJFC/2014.29.6.637 Download PDF Export Citation