• Menu Evaluation for native Foods in Jeonju Area

• Min Kye-Hong

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 96 ~ 104

• Acceptance of Hondonbyung with Different Mixing Ratio of Leaf and Root of Angelicae powder

• Choi Eun-Jung

• Kim Hyang-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 88 ~ 95

• Preference and Intake Frequency of Daily Korean Traditional Food of China-Korean in Yanbian Area

• Park Young-Sun

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 80 ~ 87

• Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes

• Choi Sun-Young

• Sung Nak-Ju, Kim Haeng-Ja

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 69 ~ 79

• Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies

• Jeon Eun-Raye

• Park In-Duck

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 62 ~ 68

• Study on Preparation and Quality of Jelly using Mulberry leaf Powder

• Kim Ae-Jung

• Yuh Chung-Suk, Bang In-Soo, Woo Koung-Ja

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 56 ~ 61

• Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology

• Ju Shin-Yoon

• Kim Hyun-Jin, Paik Jae-Eun, Joo Na-Mi, Han Young-Sil

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 45 ~ 55

• Quality Characteristics of Sulgidduk by the Addition of Sea tangle

• Cho Myung-Suk

• Hong Jin-Sook

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 37 ~ 44

• Quality Characteristics of Tofu Prepared with Herbs

• Jeon Mi-Kyung

• Kim Mee-Ra

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 30 ~ 36

• Optimization of Dressing Preparation from Yogurt Added Saururus chinensis (Lour.) Bail Extract

• HwangBo Mi-Hyang

• Kim Hyun-Jeong, Yu Me-Hee, Lee Ji-Won, Lee In-Seon

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 22 ~ 29

• Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the...

• Kim Sun-A

• Koo Hye-Jin, Kim Kyung Seon, Park Jae-Bok

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 12 ~ 21

• Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology

• Park Sang-Hyun

• Joo Na-Mi

• Korean Journal of Food and Cookey Science   2006  Volume.22  No.1 1 ~ 11