:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics of Rice Cookies using Rice Flour

Youn Ri Lee

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.571-575

DOI:https://doi.org/10.9799/ksfan.2018.31.4.571
Open abstract
Quality Characteristics of Sulgidduk added with Apios(Apios americana M.) Powder

Mi-Lan Park, Jung-Mi Kim, Mi-Hee Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1268-1278

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1268
Open abstract
Changes of Color and Texture during Storage of Puffer Fish Stock Jelly

Gye Yeong Kim, Inshik Park, Sung Hun Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.681-688

DOI:https://doi.org/10.9799/ksfan.2017.30.4.681
Open abstract
Baking Properties of Gluten-free Rice Bread with Different Percentages of Corn Starch and Waxy Corn Starch

Sang Sook Kim, Hae Young Chung

The Korean Journal of Food And Nutrition :: Vol.28 No.4 pp.586-593

DOI:https://doi.org/10.9799/ksfan.2015.28.4.586
Open abstract
Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties

Su Mi Ahn, Seri Jang, Inshik Park

The Korean Journal of Food And Nutrition :: Vol.28 No.3 pp.478-485

DOI:https://doi.org/10.9799/ksfan.2015.28.3.478
Open abstract
Antioxidative Activity and Texture Characteristics of Wanja-jeon with Soybean Powder

Seri Jang, Ming Yang, Su Mi Ahn, Inshik Park

The Korean Journal of Food And Nutrition :: Vol.28 No.1 pp.9-15

DOI:https://doi.org/10.9799/ksfan.2015.28.1.009
Open abstract
The Effect of Added Dandelion on Antioxidative Activity and Quality Characteristics of Jeolpyon

Jung Soon Gwag, Ming Yang, Inshik Park

The Korean Journal of Food And Nutrition :: Vol.27 No.5 pp.796-804

DOI:https://doi.org/10.9799/ksfan.2014.27.5.796
Open abstract
Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions

In Guk Hwang, Seon Mi Yoo, Junsoo Lee

The Korean Journal of Food And Nutrition :: Vol.27 No.5 pp.817-825

DOI:https://doi.org/10.9799/ksfan.2014.27.5.817
Open abstract
A Study on the Classifying Quality Standard by Comparison with Physicochemical Characteristics of Virgin, Pure, Pomace Olive Oil

Eun-Ah Cho, Young-Sang Lee

The Korean Journal of Food And Nutrition :: Vol.27 No.3 pp.339-347

DOI:https://doi.org/10.9799/ksfan.2014.27.3.339
Open abstract
Quality Characteristics of Fish Paste Containing Curcuma longa L. Powder

^†Suk-Hyun Choi

The Korean Journal of Food And Nutrition :: Vol.25 No.4 pp.833-841

DOI:https://doi.org/10.9799/ksfan.2012.25.4.833
Open abstract
Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder

^†Eun-Jeong Lim

The Korean Journal of Food And Nutrition :: Vol.25 No.4 pp.922-929

DOI:https://doi.org/10.9799/ksfan.2012.25.4.922
Open abstract
Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum (Sorghum bicolor L. Moench) Powder

^†Koan Sik Woo, Hyun Young Kim, Hye In Seo, Jee Yeon Ko, Seuk Bo Song, Jung In Kim, Jae Saeng Lee, Tae Wook Jung, Ki Young Kim, Do Yeon Kwak, In Seok Oh, Chang-Soon Kim^*, Heon Sang Jeong^**

The Korean Journal of Food And Nutrition :: Vol.25 No.3 pp.490-498

DOI:
Open abstract
Quality Characteristics of Nokdumook using Yangha(Zingiber mioga R.) Powder

^†Ae-Jung Kim, Hyun-soon Kim, Min-Jeong Kim, Myoungsook Lee^*, Gun-Soon Lee^**

The Korean Journal of Food And Nutrition :: Vol.25 No.3 pp.521-528

DOI:
Open abstract
Physicochemical Characteristics of the Sorghum(Sorghum bicolor L. Moench) Powder following Low Temperature-Microparticulation

^†Koan-Sik Woo, Hyun-Young Kim, Hye-In Seo, Jee-Yeon Ko, Jung-In Kim, Jae-Saeng Lee, Seuk-Bo Song, Tae-Wook Jung, Ki-Young Kim, Do-Yeon Kwak, In-Seok Oh, Heon-Sang Jeong^*

The Korean Journal of Food And Nutrition :: Vol.25 No.3 pp.656-663

DOI:
Open abstract
Investigation of Safety Children's Favorite Foods in the School Zone

†Kab-Yeon Cho*, Jun-Hoe Jang, Min-Sun Jang

The Korean Journal of Food And Nutrition :: Vol.25 No.2 pp.398-406

DOI:
Open abstract
Effects of Soft Steam Treatments on Quality Characteristics of Potatoes

†Myong-Soo Chung, Chan-Ick Cheigh, Jin-Hee Lee

The Korean Journal of Food And Nutrition :: Vol.25 No.1 pp.50-56

DOI:
Open abstract