• Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noo...

• Ryu Bog-Mi

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 551 ~ 557

• Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonin...

• Jeon Seo-Young

• Kim Jin-Sook, Kim Gi-Chang, Choi Song-Yi, Kim Sang-Bum, Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 538 ~ 550

• Characteristics of Braised Burdock Gel with Different Gelling Agents

• Sul Yoo-Na

• Xu Xiaoxi, Han Jung-Ah

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 531 ~ 537

• Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice

• Choi Se-Hun

• Seo Han-Seok, Lee Kwang-Rag, Lee Sung-Hee, Lee Jng-Young, Lee Ji-Hyun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 523 ~ 530

• Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder

• Kim Young-Mo

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 513 ~ 522

• Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Y...

• No Jun-Hee

• Mengyao Huang, Lee Joo-Ree, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 504 ~ 512

• Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivar...

• Kim Mi-Jung

• Jin So-Yeon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 495 ~ 503

• Community Analysis of Bacterial Populations on Surfaces of Broccoli from Retail Store

• Kim Min-Su

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 488 ~ 494

• Physicochemical Properties and Antioxidant Activities of Black Raspberry, Black Chokeberry, Mulberry...

• Chae Kyu-Seo

• Ryu Eun-Hye, Park Hee-Ran, Kwon Ji-Wung, Park Hee-Jeon, Song Ji-Young

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 479 ~ 487