• Dietary Assessment According to Gender of Children Aged 3-5 Years - Using Data From the 2013-2018 Ko...

• Kim Eun-Kyung

• Kim Se-Na, Lee Jin-Young, Kwon Yong-Seok

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 535 ~ 542

• The Physicochemical Properties of Senior-Friendly Gelatin Gels Prepared with Various Gums

• Noh Sin-Woo

• Ham Youn-Kyung, Song Dong-Heon, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 529 ~ 534

• Home Meal Replacement (HMR) Consumption Attitude and Perception of Vietnamese based on Food Consumpt...

• Choi Seung-Gyun

• Hong Wan-Soo

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 516 ~ 528

• Direction of Education and Research to Strengthen Cooking Competency by Understanding the Food-Relat...

• Yoon Ji-young

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 501 ~ 515

• Quality of Low Allergy Wheat ¡®O-free¡¯ Flour and Its Bread- and Noodle-making Performance

• Moon Yu-Jin

• Cho Hye-Jin, Baek Na-Yeon, Xia Tianyi, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 492 ~ 500

• A Study on the Starch-related Characteristics of Non-GMO High Amylose Wheat Flour

• Moon Yu-Jin

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 485 ~ 491

• Properties of Starch and Octenyl Succinic Anhydride Modified Starch Prepared from Rice Wash Slurry

• Jeong So-Hee

• Park Hee-Jeon, Song Ji-Young

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 475 ~ 484

• Quality Characteristics of Convenient Rice Porridge with Gelatinized Sweet Potato Powder

• Jeon Jae-Eun

• Lee In-Seon

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 467 ~ 474

• Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Bas...

• Jang Kyeong-A

• Park Yeon-Hee, Hwang Yu-Jin, Kim Haeng-Ran

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.6 457 ~ 466