:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics of White Bread Mixed with Blanched Seomcho (Spinacia oleracea L.) Powder

Young-Mo Kim

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
Changes in the Characteristics of Noodle by the Addition of Biji Powder

Hyeon-Min Choi, Hyeock-soon Jang, Nan-Hee Lee, Ung-Kyu Choi

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.919-925

DOI:https://doi.org/10.9799/ksfan.2018.31.6.919
Open abstract
Quality and Texture Characteristics of Pumpkin Seed Tofu made with Soybean (Glycine max L. Merrill) and Pumpkin (Cucurbita moschata Duch.) Seed

So Yeon Shin, Hyeonbin O, Ki Youeng Joung, Young-Soon Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.62-69

DOI:https://doi.org/10.9799/ksfan.2018.31.1.062
Open abstract
Studies on the Characteristics of Muffins prepared with Allulose

Ja Young Hwang, Sun Mee Lee

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.195-201

DOI:https://doi.org/10.9799/ksfan.2018.31.1.195
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
Studies on the Palatability and Texture of Korean Rice Cultivars for the Cooked-rice Processing

Eun-Yeong Sim, Hye Young Park, Mi-Jung Kim, Choon-Ki Lee, Yong Hee Jeon, Sea Kwan Oh, Yong Jae Won, Jeong Heui Lee, Eok Keun Ahn, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.880-888

DOI:https://doi.org/10.9799/ksfan.2017.30.5.880
Open abstract
Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour

Ki Youeng Joung, Ka-Young Song, Hyeonbin O, So Yeon Shin, Young-Soon Kim

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.1025-1034

DOI:https://doi.org/10.9799/ksfan.2017.30.5.1025
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
Effect on the Characteristics of Noodle by the Addition of Konjac Powder

Hee-Eun Choi, Hwa-Young Park, Young-In Jo, Na-Yul Kim, Nan-Hee Lee, Ung-Kyu Choi

The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.282-289

DOI:https://doi.org/10.9799/ksfan.2017.30.2.282
Open abstract
Correlation between Instrumental Parameter and Sensory Parameter in the Texture of Cooked Rice

Won-Seok Choi

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.605-609

DOI:https://doi.org/10.9799/ksfan.2016.29.5.605
Open abstract
Effects of Mixing Speed and Time on the Dynamic Viscoelasticity of Dough and the Baking Properties of Gluten-Free Rice Bread

Sang Sook Kim, Hae Young Chung

The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.1011-1018

DOI:https://doi.org/10.9799/ksfan.2015.28.6.1011
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
Development of Macaronè with Korean Red Peppers (Capsicum annuum L.) and GABA rice and Evaluation of Physiological Characteristics

Kyung-Mi Yoo

The Korean Journal of Food And Nutrition :: Vol.28 No.3 pp.351-357

DOI:https://doi.org/10.9799/ksfan.2015.28.3.351
Open abstract
Quality Characteristics of Seolgiddeok added with Whey Protein Concentrate (WPC) Powder

Chan-Hee Kim

The Korean Journal of Food And Nutrition :: Vol.28 No.3 pp.436-445

DOI:https://doi.org/10.9799/ksfan.2015.28.3.436
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 Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life

Jong-Hee Kim, Kun Jong Lee

The Korean Journal of Food And Nutrition :: Vol.27 No.4 pp.558-569

DOI:https://doi.org/10.9799/ksfan.2014.27.4.558
Open abstract
Comparison of Textural Properties in Various Types of Brown Rice

Mi-Ra Yoon, Jeom-Sig Lee, Jeong-Heui Lee, Jieun Kwak, Areum Chun, Yong-Jae Won, Bo-Kyeong Kim

The Korean Journal of Food And Nutrition :: Vol.27 No.2 pp.294-301

DOI:https://doi.org/10.9799/ksfan.2014.27.2.294
Open abstract
Quality Characteristics of Sulgidduk Prepared with Added Freeze Dried-eggplant Powder

^†Jong-Sung Ahn^*, Sang-Ho Choi, Sook-Jeong Moon^*, Mi-Kyung Lee^*

The Korean Journal of Food And Nutrition :: Vol.26 No.3 pp.421-427

DOI:https://doi.org/10.9799/ksfan.2013.26.3.421
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