Quality Characteristics of Dried Type Sodium-Reduced bibimbap using Dandelion Complex Powder

Ji-Hyun Park, Ha-Na Ra, Hae-Young Kim

Journal of The Korean Society of Food Culture :: Vol.32 No.3 pp.235-243

DOI:https://doi.org/10.7318/KJFC/2017.32.3.235 Download PDF Export Citation

Oxidative Stability of Peanut (Arachis hypogaea L.) Oil and Quality Characteristics of the Roasted Peanuts

Bock-Hee Park, Jung-Hee Lee, Sun-Hee Kim, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.128-134

DOI:https://doi.org/10.7318/KJFC/2017.32.2.128 Download PDF Export Citation

Quality Characteristics of Semi-dry Noodles with different Water Contents

Bock-Hee Park, Yang-Kyun Park, Kwang-Ho Jo, Eun-Raye Jeon, Kyeong-Mi Koh, Yong-Beom Choi

Journal of The Korean Society of Food Culture :: Vol.32 No.2 pp.135-143

DOI:https://doi.org/10.7318/KJFC/2017.32.2.135 Download PDF Export Citation

Quality Characteristics of Dried Noodle Prepared with doenjang Powder

Bock-Hee Park, Kyeong-Mi Koh, Min-hye Cha, Sol Kim, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.6 pp.616-623

DOI:https://doi.org/10.7318/KJFC/2016.31.6.616 Download PDF Export Citation

Quality Characteristics of Muffin with Added Grape Powder

Hyun-Chul Jeong, Hyeon-Mo Jeon

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.498-505

DOI:https://doi.org/10.7318/KJFC/2016.31.5.498 Download PDF Export Citation

Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.243-249

DOI:https://doi.org/10.7318/KJFC/2016.31.3.243 Download PDF Export Citation

Effects of Chlorella Powder on Quality Characteristics of Yukwa

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.31 No.2 pp.178-187

DOI:https://doi.org/10.7318/KJFC/2016.31.2.178 Download PDF Export Citation

Quality Characteristics of Pound Cake with Cranberry Powder

Sung Yuon Lee, Hyun Chul Jeong, Seung Seok Yoo

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.750-756

DOI:https://doi.org/10.7318/KJFC/2015.30.6.750 Download PDF Export Citation

Quality Characteristics of Maejakgwas with Chlorella Powder

Hee-Sook Cho, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.667-673

DOI:https://doi.org/10.7318/KJFC/2015.30.5.667 Download PDF Export Citation

Quality Characteristics of Cookies Containing Beetroot Powder

Ki-Bong Park, Ji-Eung Kim, Ji-Yang Park

Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.457-462

DOI:https://doi.org/10.7318/KJFC/2015.30.4.457 Download PDF Export Citation

Quality Characteristics of Cookies Containing Ligularia fischeri Powder

In-Duck Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.206-212

DOI:https://doi.org/10.7318/KJFC/2015.30.2.206 Download PDF Export Citation

Study on Quality Characteristics of Fish Paste Containing cheonggukjang Powder

Bock-Hee Park, Hee-Sook Cho, Seoung-Hee Park

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2015.30.2.213 Download PDF Export Citation

Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

DOI:https://doi.org/10.7318/KJFC/2015.30.2.227 Download PDF Export Citation

Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)

Hyun-Ju Lee, Naruyah- Woo, Ae-Jung Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.6 pp.615-622

DOI:https://doi.org/10.7318/KJFC/2014.29.6.615 Download PDF Export Citation

Quality Characteristics of Yukwa Added with Various Sugar Alcohols

Mi Hye Lee, Myung Suk Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.428-436

DOI:https://doi.org/10.7318/KJFC/2014.29.5.428 Download PDF Export Citation

Quality Characteristics Of Noodles Made From Domestic Korean Wheat Flour Containing Cactus Chounnyuncho (Opuntia humifusa) Powder

Kyung Tae Kim, Kyung Seok Lee, Young Hwan Rho, Ki Young Lee

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.437-443

DOI:https://doi.org/10.7318/KJFC/2014.29.5.437 Download PDF Export Citation

Quality Characteristics of Mandupi Added with Curcuma aromatica Powder

Bock-Hee Park, Sung-A An, Hee-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.4 pp.348-354

DOI:https://doi.org/10.7318/KJFC/2014.29.4.348 Download PDF Export Citation

Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage

Kyung-Mi Kim, Young-Eun Chang, Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.270-277

DOI:https://doi.org/10.7318/KJFC/2014.29.3.270 Download PDF Export Citation

Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286 Download PDF Export Citation

Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder

Seong-Yun Hwang, Kum-Ja Oh, Kun-Og Kang

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.298-306

DOI:https://doi.org/10.7318/KJFC/2014.29.3.298 Download PDF Export Citation