• Study on Development and Evaluation of Nutrition Education Program Based on Social Cognitive Theory ...

• Baek Ji-Su

• Heo Young-Ran

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 578 ~ 588

• A Study on the Restaurant Customers¡¯ Utilization of SNS Sources according to Stages of Purchase

• Sung Eyi-Jee

• Yoon Ji-young

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 564 ~ 577

• Characterization of Rice Cupcakes Prepared from Saechungmoo Rice Flours Fermented with Probiotics Co...

• Mun Sae-Hun

• Lee Joo-Ree, Jun Sang-Myung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 554 ~ 563

• Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Differen...

• Lee Joo-Ree

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

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 546 ~ 553

• Quality Characteristics and Acceptance of Sable Cookies Sweetened with Various Sugar Substitutes

• Shin Hee-Yong

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 537 ~ 545

• Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Diff...

• Lee Seung-Yeon

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 529 ~ 536

• Quality Characteristics of Low-Sugar Ginger Jam with Functional Sweeteners

• Kim Min-Young

• Hwang Jin-Seon, Kim Hyun-Jae, Cha Gyung-Hee

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 519 ~ 528

• Development of a Local Specialty Menu with the East Sea Octopus as the Main Ingredient and Its Physi...

• Jang Ki-Hyo

• Lee Jong-Young, Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 509 ~ 518

• Effects of Addition Levels of Pre-rigor Salted Chicken on Quality Attributes of Reduced-Sodium Chick...

• Song Dong-Heon

• Ham Youn-Kyung, Noh Sin-Woo, Choi Yun-Sang, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.6 499 ~ 508

• Effects of Rice Flour Substitution Levels on the Gluten Formation, Textural Properties and Sensory A...

• Mun Sae-Hun

• Baek Man-Hee, Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 492 ~ 497

• Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Kor...

• Park Gyu-Na

• Cho Hye-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 482 ~ 491

• Effect of Heat-Moisture Treatment Conditions on the Functional Properties of Potato Starch

• Lee Chang-Seon

• Chung Hyun-Jung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 474 ~ 481

• Properties of Vinegars with Different Mixing Ratio of Barley and Berry Wines

• Jeong So-Hee

• Byun Bo-Young, Park Hee-Jeon, Park Chul-Su, Song Ji-Young

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 464 ~ 473

• Changes of Color Stabilities of Sweet Pumpkin Powder Prepared by Different Drying Methods and Qualit...

• Kim Jae-Suk

• Lee Joo-Ree, Kim Ji-Myoung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 455 ~ 463

• Analysis of Carotenoids and Chlorophylls and ¥á-Glucosidase Inhibitory Activity of Green Peppers (Ca...

• Kye You-Bin

• Kim Jae-Cheol, Hwang Keum-Taek, An Chul-Geon, Kim Sun-A

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 446 ~ 454

• Formation of Amylose-Lipid Complex of the Starches from High Amylose Rice Cultivars by Addition of S...

• Kim So-Jin

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 436 ~ 445

• Quality Characteristics of Long Term Stored Rice Flour by High Pressure Heat Treatment

• Jung Mi-Sun

• Choi Ok-Ja

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 424 ~ 435

• Quality Characteristics of White Pan Bread Added with Dextrinized Flour

• Song Tae-Hyeop

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 416 ~ 423

• Quality Characteristics of Hempseed (Cannabis sativa L.) Tofu

• Kim Da-Hye

• Park Hye-Young, Jeong Hae-Rim, Cho In-Hee

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.5 405 ~ 415

• An Assessment of Food Hygiene Management and Airborne Microbial Contamination of Restaurants in Jeju...

• Seo Mi-Rae

• Kim Min-Soo, Park Eun-Jin

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.4 392 ~ 403