• Comparison of the Processing Properties of Grapes Cultivars

• Lee Mi-Yeon

• Choi Ji-Ho, Park Bo-Ram, Jung Sung-Min, Lee Bo-Ram, Lee Eun-Jung, Park Shin-Yeong

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 289 ~ 304

• Analysis of the Pulse Consumption in Korea and Related Factors : Using the 2018 Korea National Healt...

• Choi Mi-Kyung

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 280 ~ 288

• A Study on Relationship among Customer`s Perceived Value, Trust, Flow, and Continuous Usage Intentio...

• Jo Yun-Ju

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 271 ~ 279

• Analysis of Flavor Characteristics of Bulgogi Condiment Using GC-Olfactometry

• Oh Hee-Sun

• Chung La-Na

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 264 ~ 270

• Quality Characteristics of Rice Flours Added with Stabilized Rice Bran and Resistant Starch

• Zhang Chen

• Kim Jae-Suk, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 253 ~ 263

• Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Peucedanum japoinc...

• Yang Sang-Ho

• Kim Su-Jin, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 243 ~ 252

• Quality properties of jelly using ginger (Zingiber officinale Rosc.) concentrate prepared with enzym...

• Nam Dong-Geon

• Kim Min-A, Im Pu-Reum, Choe Jeong-Sook, Choi Ae-Jin

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 233 ~ 242

• Evaluation of Various Levels of Pea Protein on Quality Characteristics of Pork Low-fat and Emulsifie...

• Choi Ji-Seon

• Chin Koo-Bok

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 222 ~ 232

• Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Liriope platyphyll...

• Lee Myo-Eun

• Kim Da-Hee, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2020  Volume.36  No.3 213 ~ 221