• Suitability of rice varieties used for preparing rice mook

• Koh Bong-Kyung

• Cho Jun-Hyeon, Ko Jong-Min

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 130 ~ 137

• Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread

• Cho Hye-Jin

• Moon Yu-Jin, Baek Na-Yeon, Xia Tianyi, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 120 ~ 129

• Quality characteristics of pork loin ham using vegetable fermented products by bioconversion technol...

• Kim Tae-Kyung

• Ku Su-Kyung, Kim Jake, Kim Mi-Ran, Yong Hae-In, Cha Ji-Yoon, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 112 ~ 119

• Characteristics of main aromatic compounds in gochujang condiment using allulose

• Oh Hee-Sun

• Chung La-Na

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 99 ~ 111

• Characteristics of micro and nanoparticles prepared by ultrasonication from shingil rice starch

• No Jun-Hee

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 91 ~ 98

• Study on the quality characteristics of emulsion based on the added levels of duck blood

• Kim Jake

• Lee Min-Hyeock, Yong Hae-In, Ku Su-Kyung, Kim Tae-Kyung, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 82 ~ 90

• Quality characteristics of sourdough bread with fermented nuruk starter

• Park Ok-Jin

• Min Sung-Hee

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.2 73 ~ 81