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Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods
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
Open abstract -
Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars
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 -
Comparison of Physicochemical Properties of Hard and Floury Type Rice Flour by Dry Heat Treatment
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
Open abstract -
Nutrient Components and Physicochemical Properties of Korean Sweet Potato according to Cultivars
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
Open abstract -
Physicochemical Properties of Traditional Liquor with Different Brewing Method of Mit-sool
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
Open abstract -
Physicochemical Properties and Consumer Acceptability of Commercial Gang-jeong
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
Open abstract