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

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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
Open abstract
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
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
Open abstract
Comparison of Mcrobial and Physicochemical Properties between pogi kimchi and mat kimchi

Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.217-223

DOI:https://doi.org/10.7318/KJFC/2019.34.2.217
Open abstract
Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580
Open abstract
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
Open abstract
Quality Characteristics and Anti-Oral microbial Activity of Jelly Using Bamboo (Phyllostachys nigra var. henonis) Leaves Extract

Kyung-Lan Park, Sung-Tae Kang, Min-Ju Kim, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.283-290

DOI:https://doi.org/10.7318/KJFC/2018.33.3.283
Open abstract
Changes in Color and Textural Properties of Acorn Bread According to Added Amount of Soymilk

Jeong-Mee Kim, Gye-Soon Yoon, Jung Im Joo

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.605-615

DOI:https://doi.org/10.7318/KJFC/2016.31.6.605
Open abstract
Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.357-363

DOI:https://doi.org/10.7318/KJFC/2016.31.4.357
Open abstract
Properties of jeonbyeong prepared with Artemisia annua L. powder

Eun Woo Moon, Hun Jo Park, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.644-649

DOI:https://doi.org/10.7318/KJFC/2015.30.5.644
Open abstract
Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650
Open abstract
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
Open abstract
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
Open abstract
Quality Properties of Fish Paste Containing Green Laver Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.421-427

DOI:https://doi.org/10.7318/KJFC/2014.29.5.421
Open abstract
Quality Properties of Barley Kochujang Added wih Germinated Barley Powder

Jae-Sil Seo, In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.187-194

DOI:https://doi.org/10.7318/KJFC/2014.29.2.187
Open abstract
Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder

Young-Kwang Song^*

Journal of The Korean Society of Food Culture :: Vol.28 No.6 pp.651-656

DOI:https://doi.org/10.7318/KJFC/2013.28.6.651
Open abstract
Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System

Mi Hye Kim^1*, Eun Ji Kim, Tae Su Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.57-69

DOI:https://doi.org/10.7318/KJFC/2013.28.1.057
Open abstract
Quality Characteristics of Kimchi with Added Stevioside-containing Sweetener

Lee Ju Youn^*, Bae Hyo Ju

Journal of The Korean Society of Food Culture :: Vol.28 No.1 pp.99-106

DOI:https://doi.org/10.7318/KJFC/2013.28.1.099
Open abstract