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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.645-654
DOI:https://doi.org/10.9799/ksfan.2020.33.6.645
Open abstract -
Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.584-587
DOI:https://doi.org/10.9799/ksfan.2020.33.5.584
Open abstract -
Antioxidant and Anti-Adipogenic Effects of Colored and Brown Rice Extracts Depending on Cultivars
The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.149-158
DOI:https://doi.org/10.9799/ksfan.2020.33.2.149
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.701-710
DOI:https://doi.org/10.9799/ksfan.2019.32.6.701
Open abstract -
Quality Characteristics of Yakwa Produced with Rice Flour Developed as Rice Powder
The Korean Journal of Food And Nutrition :: Vol.32 No.5 pp.571-579
DOI:https://doi.org/10.9799/ksfan.2019.32.5.571
Open abstract -
Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge
The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.355-363
DOI:https://doi.org/10.9799/ksfan.2019.32.4.355
Open abstract -
Quality Characteristics of Sourdough Bread with Fermented Zante currants Juice
The Korean Journal of Food And Nutrition :: Vol.32 No.3 pp.259-266
DOI:https://doi.org/10.9799/ksfan.2019.32.3.259
Open abstract -
Quality Characteristics of White Bread Mixed with Blanched Seomcho (Spinacia oleracea L.) Powder
The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.873-882
DOI:https://doi.org/10.9799/ksfan.2018.31.6.873
Open abstract -
Quality Characteristics of Rice Cookies using Rice Flour
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
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
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 -
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
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
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
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
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 -
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
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
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 -
The Korean Journal of Food And Nutrition :: Vol.25 No.3 pp.490-498
Open abstract