• 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