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The Korean Journal of Food And Nutrition :: Vol.35 No.1 pp.16-33
DOI:https://doi.org/10.9799/ksfan.2022.35.1.016
Open abstract -
Quality Characteristics and Antioxidant Activity of Cookies with Black Ginseng Powder
The Korean Journal of Food And Nutrition :: Vol.35 No.1 pp.34-42
DOI:https://doi.org/10.9799/ksfan.2022.35.1.034
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.621-630
DOI:https://doi.org/10.9799/ksfan.2021.34.6.621
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.631-640
DOI:https://doi.org/10.9799/ksfan.2021.34.6.631
Open abstract -
Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate
The Korean Journal of Food And Nutrition :: Vol.34 No.6 pp.641-649
DOI:https://doi.org/10.9799/ksfan.2021.34.6.641
Open abstract -
A Comparison of Quality Characteristics of Rice Porridges Made from Different Cultivars
The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.458-467
DOI:https://doi.org/10.9799/ksfan.2021.34.5.458
Open abstract -
Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder
The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.498-505
DOI:https://doi.org/10.9799/ksfan.2021.34.5.498
Open abstract -
Quality Characteristics and Functionality of Vin Chaud Prepared from Campbell Early Wine
The Korean Journal of Food And Nutrition :: Vol.34 No.5 pp.516-525
DOI:https://doi.org/10.9799/ksfan.2021.34.5.516
Open abstract -
Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties
The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.347-355
DOI:https://doi.org/10.9799/ksfan.2021.34.4.347
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.407-414
DOI:https://doi.org/10.9799/ksfan.2021.34.4.407
Open abstract -
Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder
The Korean Journal of Food And Nutrition :: Vol.34 No.3 pp.272-288
DOI:https://doi.org/10.9799/ksfan.2021.34.3.272
Open abstract -
The Physicochemical and Biological Characteristics of Soksungjang with the Addition of Sorghum Koji
The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.207-216
DOI:https://doi.org/10.9799/ksfan.2021.34.2.207
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.1-14
DOI:https://doi.org/10.9799/ksfan.2021.34.1.001
Open abstract -
Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.15-25
DOI:https://doi.org/10.9799/ksfan.2021.34.1.015
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.79-87
DOI:https://doi.org/10.9799/ksfan.2021.34.1.079
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.34 No.1 pp.114-122
DOI:https://doi.org/10.9799/ksfan.2021.34.1.114
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613
DOI:https://doi.org/10.9799/ksfan.2020.33.6.599
Open abstract -
Quality Properties of Makgeolli Brewed with Korean Sweet Potato Cultivars (Ipomoea batatas (L.) Lam)
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.624-630
DOI:https://doi.org/10.9799/ksfan.2020.33.6.624
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.672-680
DOI:https://doi.org/10.9799/ksfan.2020.33.6.672
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746
DOI:https://doi.org/10.9799/ksfan.2020.33.6.737
Open abstract