:: Journal of The Korean Society of Food Culture ::

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Optimization of Muffin with Dropwort Powder Using Response Surface Methodology

Geum-Soon Park, Ji-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.623-636

DOI:https://doi.org/10.7318/KJFC/2014.29.6.623 Download PDF Export Citation
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Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea

Ji-won Yang, Young Ho Kim, Dong-June Park, Nam Hyouck Lee, Youngeon Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.1 pp.26-43

DOI:https://doi.org/10.7318/KJFC/2014.29.1.026 Download PDF Export Citation
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Quality Characteristics and Optimization of Bread with Mori Cortex Radicis Powder Using Response Surface Methodology

Nami Joo^1*, Minju Chung, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.512-524

DOI:https://doi.org/10.7318/KJFC/2013.28.5.512 Download PDF Export Citation
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Optimized Processing of Chicken Sausage Prepared with Turmeric (Curcuma longa L.)

Nami Joo^*, Eun A Yun, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.204-211

DOI:https://doi.org/10.7318/KJFC/2013.28.2.204 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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- E-mail: foodculture@food-culture.or.kr