:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics and Textural Properties of Dough of White Pan Bread with Added Chlorella Powder

Young Ho Kim, Myung Ryun Han, Seong Jun Yoon

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

Eun-Yeong Sim, Yu Young Lee, Hye-Young Park, Hye-Sun Choi, Jieun Kwak, Mijung Kim, Hong-Sik Kim, Jin-Sook Kim

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
Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder

Jong Suk Lee, Jung Mi Kim

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

Eun-Yeong Sim, Hong-Sik Kim, Hye Young Park, Hye-Sun Choi, Jiyoung Park

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

Eun-Sil Lee, Young-Ju Lee, Ji-Hyun Kim, Soon-Sil Chun

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

Mun-Suk Ha, Ji-Hyun Kim, Young-Ju Lee, Soon-Sil Chun

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
Quality Characteristics and Antioxidant Activities of Sausage Added with Apios (Apios americana M.) Powder

Mi Lan Park, Jung Mi Kim

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

Young-Mo Kim

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
Effects of Sucrose and jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread

Young-Ho Kim

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

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
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