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The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.681-691
DOI:https://doi.org/10.9799/ksfan.2020.33.6.681
Open abstract -
Quality Characteristics of Firm Tofu Made from Various Soybeans
The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.710-720
DOI:https://doi.org/10.9799/ksfan.2020.33.6.710
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.473-482
DOI:https://doi.org/10.9799/ksfan.2020.33.5.473
Open abstract -
Studies on Quality Characteristics of Commercial Silken Tofu Products
The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.576-583
DOI:https://doi.org/10.9799/ksfan.2020.33.5.576
Open abstract -
Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts
The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.131-141
DOI:https://doi.org/10.9799/ksfan.2020.33.2.131
Open abstract -
Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice
The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.49-57
DOI:https://doi.org/10.9799/ksfan.2020.33.1.049
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 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 -
The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.79-88
DOI:https://doi.org/10.9799/ksfan.2019.32.2.079
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 -
Changes in the Characteristics of Noodle by the Addition of Biji Powder
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 -
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
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
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
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
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
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
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
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 -
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