• Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Ferment...

• Yang Jeong-Eun

• Lee Ji-Hyeon, Song Yeong-Ok, Choe Eun-Ok, Chung La-Na

• Korean Journal of Food Culture   2016  Volume.31  No.3 250 ~ 260

• Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

• Park In-Duck

• Korean Journal of Food Culture   2016  Volume.31  No.3 243 ~ 249

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

• Jo Yun-Ju

• Yoon Hye-Hyun

• Korean Journal of Food Culture   2016  Volume.31  No.3 235 ~ 242

• A Study on Quality Characteristics and Optimized recipe of Muffin with added Acai Berry powder

• Kim Hyo-Sun

• Yoo Seung-Seok

• Korean Journal of Food Culture   2016  Volume.31  No.3 226 ~ 234

• Quality Characteristics of White pan bread with Led Ginseng powder

• Song Seung-Heon

• Shin Gil-Man

• Korean Journal of Food Culture   2016  Volume.31  No.3 220 ~ 225

• Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash

• Kim Jin-Young

• Park Jong-Soo, An Yang-Joon, Yang Soo-In, Park Jung-Suk, Na Hwan-Sik

• Korean Journal of Food Culture   2016  Volume.31  No.3 213 ~ 219

• Study on Nutrition Knowledge, Perception, and Intake Frequency of Milk and Milk Products among Middl...

• Han Ji-Min

• Min Sung-Hee, Lee Min-June

• Korean Journal of Food Culture   2016  Volume.31  No.3 205 ~ 212