Evaluation of the Nutritional Composition and Quality Traits of Rabbit Meat

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.171-177

DOI:https://doi.org/10.7318/KJFC/2022.37.2.171 Download PDF Export Citation

Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage

Hyun Sook Jung, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.582-589

DOI:https://doi.org/10.7318/KJFC/2020.35.6.582 Download PDF Export Citation

Quality Characteristics of Acorn Bread added with Milk

Jeong-Mee Kim, Jung-Im Joo

Journal of The Korean Society of Food Culture :: Vol.34 No.3 pp.343-352

DOI:https://doi.org/10.7318/KJFC/2019.34.3.343 Download PDF Export Citation

Characteristics of Bread-making and Quality of Rice Bread with Different Percentages of Dietary Fiber, Enzymes and Egg

Sang Sook Kim, Hae Young Chung

Journal of The Korean Society of Food Culture :: Vol.33 No.6 pp.580-587

DOI:https://doi.org/10.7318/KJFC/2018.33.6.580 Download PDF Export Citation

Quality Characteristics of Julpyun with Added Beet Powder

Seng-Hye Ko, Hyun-Chul Jeong

Journal of The Korean Society of Food Culture :: Vol.32 No.6 pp.576-582

DOI:https://doi.org/10.7318/KJFC/2017.32.6.576 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

A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder

Yun Ju Jo, Hye Hyun Yoon

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.235-242

DOI:https://doi.org/10.7318/KJFC/2016.31.3.235 Download PDF Export Citation

Quality Properties of Sponge Cake with Added Spergularia marina griseb powder

Seung-gyun Cho, Ho-Ki An, Geum-Ju Hong

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.81-87

DOI:https://doi.org/10.7318/KJFC/2016.31.1.081 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