• Application of Rice Protein as a Natural Emulsifier

• Mun Sae-Hun

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 109 ~ 117

• The Effect of Affective Commitment and Continuance Commitment on Job Satisfaction and Turnover Inten...

• Lyu Eun-Soon

• Lee Kyung-A

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 101 ~ 108

• Status of Food Allergy and Perception on Food Allergen Labeling System among Middle and High School ...

• Choi Ki-Bo

• Kim Hye-Joo, Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 93 ~ 100

• Optimization and the Quality Properties of Purple Sweet Potato Muk Supplemented with Resistant Starc...

• No Jun-Hee

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 82 ~ 92

• Quality Characteristics and Antioxidant Activities of Traditional Makjang as a Potential Local Speci...

• Choi Bo-Gyoung

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 73 ~ 81

• Comparison of the Processing Properties of Corn Cultivar Grown in Korea

• Lee Mi-Yeon

• Lee Bo-Ram, Choi Ji-Ho, Park Bo-ram, Choi Han-Seok, Kim Jung-Tae, Lee Jin-Seok, Park Shin-...

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 58 ~ 72

• Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa

• Woo Yeon

• Kim Su-Jin, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 50 ~ 67

• Effect of Waxy Rice Starch on Processing Quality of High Amylose Rice Flour

• Lee Joo-Ree

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 41 ~ 49

• A Study on the Quality Characteristics of Low-Salt Chicken Patties with Pleurotus eryngii and Konjac

• Hwang Yu-Na

• Yong Hae-In, Ku Su-Kyung, Kim Tae-Kyung, Sung Jung-Min, Park Jong-Dae, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 30 ~ 40

• Quality Characteristics of Morning Bread Added with Aronia Powder

• Park Min-Gyu

• Joo Shin-Youn

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 21 ~ 29

• Optimization of Yanggaeng Prepared with Beet Powder and White Bean Paste Using Response Surface Meth...

• Park Se-Young

• Lee Ji-Eun, Yang Hyang-Sook, Yu Hyeon-Hee, Chung Sung-Suk, Rho Jeong-Ok

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 10 ~ 20

• Antioxidant Activities and Quality Characteristics of Sand Chocolate Added with Turmeric (Curcuma lo...

• Baek Seung-Yeon

• Jeong Eun-Jin, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.1 1 ~ 9