• 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