• Compositional Variation in the Fungal Communities of Retail Broccoli Grown with Different Farming Pr...

• Kim Min-Soo

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 362 ~ 370

• Study on the Relationship among Brand Image, Perceived Value and Behavioral Intention: Focus on Fore...

• An Hyo-Been

• Choung Seo-Yeong, Yoon Ji-young

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 349 ~ 361

• A Survey on the Perception and Behavior of Dietary Management of Caregivers in Elderly Welfare Facil...

• Kim Hye-Min

• Sim Hye-Jin, Min Sung-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 340 ~ 348

• Implications of Global Sustainable Food Education Practices by School Levels

• Kim Jeong-Weon

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 328 ~ 339

• Antioxidant Activity and Quality Characteristics of Konjac Jelly with the Addition of Crataegus Pinn...

• Wu YingJinZhu

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 318 ~ 327

• Antioxidant Activities and Quality Characteristics of Cookies with Added Glehnia littoralis Powder

• Woo Hye-Eun

• Choi Jin-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 308 ~ 317

• Quality Characteristics of Sponge Cake with Aquafaba as an Egg Replacer

• Oh Ji-Yun

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 299 ~ 307

• Quality Characteristics and Antioxidant Activities of Konjac Jelly with the Addition of Premature Ma...

• Choi Mun-Hee

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 289 ~ 298

• Effect of the Addition of Water Extracts from Carrot Powder or Wheat Flour on the Thermal Oxidation ...

• Lee Ji-Yea

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 281 ~ 288

• Quality Characteristics of Tteokbokki Tteok Treated with Citric Acid and Lactic Acid Bacteria During...

• Choi Hae-Yeon

• Go Eun-Seong, Kim Jin-Seong, Woo Hye-Eun, Choi Jin-Hee, Park Jong-Dae, Sung Jung-Min

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 273 ~ 280

• Effect of the Addition of Bee Pollen on the Antioxidant Activity and Oxidation Stability of Wheat Fl...

• Lee Ji-Yea

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 262 ~ 272

• Quality Characteristics of Fresh Pasta Noodles Supplemented with Black Rice Powder

• Lee In-Cheol

• Yoon Hye-Hyun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.4 253 ~ 261