• Perception and Preference of Sesame Yeotganjeong by Korean and Chinese Students in Korea

• Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 317 ~ 323

• Analysis of Cooking Methods and Consumption Characteristics of Seaweed According to Region: Using th...

• Choi Mi-Kyung

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 308 ~ 316

• Physicochemical Properties and Preparation of RS3 Resistant Starch Prepared from High Amylose Dodams...

• Huang Meng-Yao

• Kim Jae-Suk, No Jun-Hee, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 299 ~ 307

• Quality Characteristics and Antioxidant Effects of Makgeolli with Onion Skin by Nuruk and Ipguk

• Ma Seong-Ho

• Kim Gye-Won, Son Jong-Youn

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 288 ~ 298

• Characteristics of a Tea Made with Roasted Red Pepper (Capsicum annum L.) Seeds

• Kim Da-Hye

• Lee Hu-Yong, Cho In-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 280 ~ 287

• Physicochemical Properties of Brown Rice after Germination and Fermentation

• Jung Hee-Nam

• Song Eun

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 271 ~ 279

• Effects of Added Water Amount and Yeast Type in Formulation on the Quality of Fermented Frozen Dough...

• Zhao Yuxia

• Moon Yu-Jin, Bae Woo-Sung, Nam Choong-Woo, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 262 ~ 270

• Quality Characteristics and Radical Scavenging Activities of Sponge Cake Containing Bellflower Powde...

• Hwang Mee-Hyun

• Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 252 ~ 261

• Change of Quality Characteristics in Corn Dog Rice Batter by Adding Gums

• Ku Su-Kyung

• Kim Tae-Kyung, Park Jong-Dae, Sung Jung-Min, Choi Hyun-Wook, Jang Hye-won, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 244 ~ 251

• Changes in the Quality Characteristics of Sansuyu (Corni Fructus) Fruit with Blanching Temperature a...

• Jeung Ji-Suk

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 236 ~ 243

• Physicochemical Properties and Antioxidant Activities of Heat-treated Arrowroot Extract and Baekseol...

• Surh Jeong-Hee

• Yeom Ju-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.3 227 ~ 235