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

Journal Search Engine

The Transition of Masan’s Restaurant Business from 1960s to 1980s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.119-132

DOI:https://doi.org/10.7318/KJFC/2022.37.2.119
Open abstract
Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake

Ji-Young Kim, Jae-Eun Jeon, In-Seon Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.492-501

DOI:https://doi.org/10.7318/KJFC/2021.36.5.492
Open abstract

Copyright © Korean Society of Food Culture. All right reserved.