• Research on Recognition and Preferences Related to Kimchi among High School Students in Incheon Area

• Kim Bok-Soon

• Kang Kun-Og

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 237 ~ 245

• An Analysis on the Preference of Consumers to the Choice Attributes of Beef Restaurant

• Kim Hyun-Mi

• Chung La-Na

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 228 ~ 236

• The Influence of Consumption Values on Attitudes and Purchase Intentions of Consumers towards Gluten...

• Jung Jin-Hyuck

• Kim Hye-Jin, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 218 ~ 227

• Study on Cooking Properties of ¡®Bodeurami¡¯ Rice Cultivar

• Jung Hee-Nam

• Choi Ok-Ja

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 209 ~ 217

• Effects of Hydrocolloids on the Quality of Protein and Transglutaminase Added Gluten-free Rice Bread

• Hwang Sun-Ok

• Kim Ji-Myoung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 198 ~ 208

• Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut

• Hwang Ja-Young

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 190 ~ 197

• Influence of Starch Concentration and Mastication on the Lipid Digestion and Bioaccessibility of ¥â-...

• Mun Sae-Hun

• Kim Yong-Ro

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 181 ~ 189

• Quality Changes of Low Temperature Storage and Storage Period of New Cultivar Dewdrop Pine Mushroom ...

• Choi Duck-Joo

• Lee Youn-Jung, Kim Youn-Kyeong, Kim Mun-Ho, Choi So-Rye, Youn Aye-Ree

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 174 ~ 180

• Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation

• Nam Dong-Geon

• Kim Se-Na, Choi Young-Min, Jin Yong-Xie, Yang Mi-Ran, Han Hye-Kyung, Choi Ae-Jin

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 162 ~ 173

• Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chine...

• Hai Xue Ru

• Park Ji-Hyun, Heo Ye-Na, Kim Min-Ju, Bae Gui-Seck, Chang Moon-Baek, Moon Bo-Kyung

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 155 ~ 161

• Quality Characteristics of Korean Rice Cake by Freezing Methods

• Lee Hye-Jin

• Ku Su-Kyung, Choi Hee-Don, Park Jong-Dae, Sung Jung-Min, Kim Young-Boong, Choi Hyun-Wook, ...

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 148 ~ 154

• Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)

• Park Sun-Young

• Kim Seul-Ki, Hong Sang-Pil, Lim Sang-Dong

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 137 ~ 147

• Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookie...

• Joung Ki-Youeng

• Song Ka-Young, O Hyun-Bin, Zhang Yang Yang, Shin So-Yeon, Kim Young-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 127 ~ 136

• Effect of Different Cooking Methods on Ethyl Carbamate in Soy Sauce

• Ryu Da-Yeon

• Jang Young-Bin, Lee Ha-Nul, Koh Eun-Mi

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.2 121 ~ 126