• Development of school food service menus to cope with the COVID-19 pandemic in Korea

• Min Sung-Hee

• Lee Min-June, Chae Seon-Hee, Baek Seon-Yeong, Seo Min-Guk, Kim Tae-Eun, Ham Sunny

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 186 ~ 197

• Physical and emulsifying properties of modified rice starch with octenyl succinate esterification af...

• Park Hee-Jeon

• Jeong So-Hee, Song Ji-Young

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 178 ~ 185

• Antioxidant effect of 80% ethanol extract of Jerusalem artichokes obtained by drying methods

• Kim Do-Hee

• Seo Jeong-Min, Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 170 ~ 177

• Comparison in the dry noodle-making performance of US soft wheat flours with different gluten streng...

• Baek Na-Yeon

• Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 160 ~ 169

• Physicochemical quality characteristics of Gangwon traditional soy sauce depend on fermentation time

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 153 ~ 159

• Identification of volatile compounds in Welsh onion (Allium fistulosum L.) concentrates using revers...

• Shim Zen

• Lee Dae-Hee, Lee Sang-Mi

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 146 ~ 152

• Antioxidant activity of pigment extracted from red beet (Beta vulgaris L.) produced in Jeju: A study...

• Kang Yu-Ri

• Lee Seo-Gyeong, Kim Hyun-Jung

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.3 139 ~ 145