• Development and Application of a Cooking Program for Children at Community Child Centers

• Lee Kyung-A

• Lee Kyong-Ae, Kweon Mee-Ra, Kim Mi-Ja, Lyu Eun-Soon, Moon Bo-Kyung, Park Ok-Jin, Lee Ae-Ra...

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 172 ~ 181

• Physicochemical and Sensory Attributes of Dumpling Shells with Soybean Flour Substitution

• Baek Man-Hee

• Mun Sae-Hun, Mun Sae-Hun, Lee Kyong-Ae

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 164 ~ 171

• Quality Characteristics of Dehulled Mung Bean Powder and Starch Gels with Different Mung Bean Variet...

• No Jun-Hee

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 153 ~ 163

• Identification of Significant Formula and Processing Factors for Bread Formulated with the Blends of...

• Moon Yu-Jin

• Seo Ye-Ri, Kim Kyeong-Hoon, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 144 ~ 152

• Quality of US Soft Red Wheat Flours and their Suitability for Making Fresh Noodles

• Wang Xiao

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 134 ~ 143

• Anti-oxidant and Anti-inflammatory Activities of Peach Peel Extract

• Kim Il-Rang

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 127 ~ 133

• Cross-Cultural Analysis of Sensory Characteristic and Consumer Acceptability for Spicy Sauces

• Chung La-Na

• Yang Jeong-Eun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 109 ~ 126

• Effect of Drying Pressure and Temperature on the Quality Characteristics of Frozen Topokki Garaetteo...

• Sung Hyang-Sook

• Koh Bong-Kyung

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 101 ~ 108

• Quality Characteristics and Acceptance of heonggukjang Made with Roasted Soybean

• Jung Geu-Lim

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.2 93 ~ 100