• Effects of Different Extraction Methods on the Physicochemical Properties of Edible Insect Oils Obta...

• Kim Hyun-Wook

• Ham Youn-Kyung, Lee Jae-Hyeok, Noh Sin-Woo

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 245 ~ 251

• Quality Characteristics of Rice Noodles Depends on the Particle Size of Dry Milled Rice Flour using ...

• Kwak Ji-Eun

• Kim Mi-Jung, Park Hye-Young, Sim Eun-Yeong, Chun A-Reum, Choi In-Duck, Oh You-Geun, Lee Ch...

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 238 ~ 244

• Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole W...

• Xia Tianyi

• Moon Yu-Jin, Baek Na-Yeon, Cho Hye-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 229 ~ 237

• Quality Characteristics of Soy Cottage Cheese According to Soymilk Content

• Park Mi-Ju

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 220 ~ 228

• Quality Characteristics of Rice Muffin Added with Nondigestible Maltodextrin

• Choi Hea-Jin

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 210 ~ 219

• Evaluation of the Lipid Oxidative Stability of Oil-in-water Emulsion with Various Edible Oils

• Choi Dong-Jin

• Im Ji-Won, Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 202 ~ 209

• Quality Characteristics of Vanilla Sauce Made with Various Plant-based Milk Products

• Bang Hyun-Ji

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 192 ~ 201

• Quantitative Descriptive Analysis of Colombian Coffee According to Different Decaffeination Processe...

• So Eun-Jeong

• Lee Jin-Wook, Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.3 183 ~ 191