• Physicochemical and Gel Properties of Starch Purified from Mealy Sweet Potato, Daeyumi

• Jeong On-Bit

• Yoon Hui-Na, No Jun-Hee, Kim Wook, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 524 ~ 530

• Food Composition of Raw and Boiled Potatoes

• Jin Yong-Xie

• Kim So-Min, Kim Se-Na, Kim Haeng-Ran, Kim Sang-Chion, Hwang Jin-Bong, Choi Young-Min

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 517 ~ 523

• Current State of Usage and Education Participation Intention for Yaksun Food among Culinary Students...

• Song Yeon-Mi

• Jo Mi-Na

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 503 ~ 516

• Segmentation of the Home Meal Replacement Product Market by Food-Related Lifestyle of Japanese Consu...

• Park Si-Eun

• Yi Na-Young, Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 492 ~ 502

• Perception of Food Safety and Risk of Foodborne Illness with Consumption of Meat and Processed Meat ...

• Choi So-Jeong

• Park Jin-Hwa, Kim Han-Sol, Cho Joon-Il, Ju In-Sun, Kwak Hyo-Sun, Heo Jin-Jae, Yoon Ki-Sun

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 476 ~ 491

• Quality Characteristics and Antioxidant Effects of Yakju Added with Rose, Camellia and Cockscomb Flo...

• Son Jong-Youn

• Cho Ea-Kyong, Kim Gye-Won

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 466 ~ 475

• Antioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus ...

• Ra Ha-Na

• Kim Nam-Geun

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 458 ~ 465

• Effects of Extrusion Frequency on the Quality Characteristics of Ddukgukdduk

• Bae Jeong-Sook

• Yoo Chang-Hee, Lee Kyung-Eun

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 449 ~ 457

• Quality Characteristics of Cabbage Rice Nutritional Bars Made with Varying Ratios of Cabbage Powder

• Joo Shin-Youn

• Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 441 ~ 448

• Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching ...

• Kim Hong-Gyun

• Hwang Jin-Bong, Kim Se-Na, Choi Young-Min, Kim So-Min, Han Hye-Kyung, Yang Mi-Ran, Kim Hae...

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 433 ~ 440

• Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum

• Park Jae-Hee

• Ryu Bog-Mi, Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 426 ~ 432

• Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mung...

• Jung Jin-Hyuck

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 413 ~ 425

• Quality Characteristics of Ssamjang Added with Cheonggukjang and Various Kinds of Jocheong during St...

• Kim Seok-Young

• Kim Ha-Yun, Cho Mi-Sook, Yoo Seon-Mi

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 400 ~ 412

• Physico-chemical and Microbial Properties of Sausages Affected by Plant Scale and Cooking Treatments...

• Choi Yun-Sang

• Ku Su-Kyung, Jeon Ki-Hong, Park Jong-Dae, Lim Sang-Dong, Kim Hee-Ju, Kim Ji-Ho, Kim Young-...

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 390 ~ 399

• Content Changes of Pigments and Antioxidants of Dried Samnamul (Aruncus dioicus) and Daraesoon (Acti...

• An Hae-Chun

• Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2016  Volume.32  No.4 383 ~ 389