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

Journal Search Engine

Volume/Issue :

Year(s) : to

Search :

Title :

Author :

Keyword :

Abstract :

Figure :

Table :

Reference :

Search Advanced Search

Adode Reader(link)

Quality Characteristics of Jeung-pyun Added with Rice Mash of Various Cultivars

In-Kyoung Jung, Hyun-Sook Jung

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.510-518

DOI:https://doi.org/10.7318/KJFC/2022.37.6.510 Download PDF Export Citation
Open abstract
Quality Characteristics of Jeung-pyun Using Dry-Milled Rice Flour Prepared from different Varieties with different Particle Sizes

Sa-Ra Park, Kyung-Mi Kim, Hee-Sun Kim, Ha-Na Ra, Gwi-Jung Han

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.588-596

DOI:https://doi.org/10.7318/KJFC/2018.33.6.588 Download PDF Export Citation
Open abstract
Quality Characteristics of Jeung-pyun Added with Purple Sweet Potato

Eunsil Choi, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.32 No.4 pp.323-331

DOI:https://doi.org/10.7318/KJFC/2017.32.4.323 Download PDF Export Citation
Open abstract

Online Submission

Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

Editorial Office
Contact Information

- Tel: +82-10-6369-6955
- Fax: +82-02-797-6955
- E-mail: foodculture@food-culture.or.kr