Sensory Characteristics and Consumer Acceptance of the Clear Broth for Noodle on the Market

Dong-Yi Cho, Jeong-Eun Yang, Lana Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.193-200

DOI:https://doi.org/10.7318/KJFC/2020.35.2.193 Download PDF Export Citation

Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based on the Means-end Chain Theory

Hye-In Oh, Ga-Hyun Kim, Ji-Eun Oh, Mi-Sook Cho

Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473

DOI:https://doi.org/10.7318/KJFC/2019.34.4.463 Download PDF Export Citation

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Sang Ho Oh, Choon Seong Leem

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.523-530

DOI:https://doi.org/10.7318/KJFC/2018.33.6.523 Download PDF Export Citation

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Bock-Hee Park, Kyeong-Mi Koh, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.33 No.4 pp.374-381

DOI:https://doi.org/10.7318/KJFC/2018.33.4.374 Download PDF Export Citation

A Literature Review Regarding a Myeon-related Ingredients, Recipes and Characteristics in Korean Books published from the 1400’s to the 1800’s

Hong JinIm, Soojin Park

Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.361-372

DOI:https://doi.org/10.7318/KJFC/2017.32.5.361 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

Comparison of Nutrient Intake and Health Indices by the Intake of Noodles

Juhyeon Kim, Yoon Kyoung Yang

Journal of The Korean Society of Food Culture :: Vol.31 No.4 pp.373-380

DOI:https://doi.org/10.7318/KJFC/2016.31.4.373 Download PDF Export Citation

Quality Characteristics of Dried Noodle Prepared with Strawberry Powder

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

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.88-95

DOI:https://doi.org/10.7318/KJFC/2016.31.1.088 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

Comparison of Various Cooked Wheat Noodles from Four Countries in Terms of Texture and Sensory Characteristics

Eun Shim Son, Hee Sup Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.454-463

DOI:https://doi.org/10.7318/KJFC/2014.29.5.454 Download PDF Export Citation

Quality Characteristics of Dried Noodles Added with Ligularia fischeri Powder

Bock Hee Park, Ha Mi Joo, Hee Sook Cho

Journal of The Korean Society of Food Culture :: Vol.29 No.2 pp.205-211

DOI:https://doi.org/10.7318/KJFC/2014.29.2.205 Download PDF Export Citation

Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Hee-Sook Cho^2*, Bock-Hee Park, Ji-Young Yoo

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319

DOI:https://doi.org/10.7318/KJFC/2013.28.3.312 Download PDF Export Citation