• The Effect of Cooking Water on Sensory Property and Consumer Preference of Korean Menu

• Park Hee-Jung

• Lee Hye-Ran

• Food Engineering Progress   2021  Volume.25  No.1 70 ~ 76

• Bioactivity Changes of Non-Germinated Pungsannamul-kong According to Roasting Conditions

• Lee Bo-Young

• Lee Young-Eun

• Food Engineering Progress   2021  Volume.25  No.1 61 ~ 69

• Functional Ingredients and Antioxidant Activity of Korean Traditional Wild Simulated Ginseng Vinegar...

• Ahn Chang-Ho

• Yang Byung-Wook, Ko Sung-Kwon

• Food Engineering Progress   2021  Volume.25  No.1 51 ~ 60

• Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

• Jo Young-Je

• Chun A-Reum, Sim Eun-Yeong, Park Hye-Young, Kwak Ji-Eun, Kim Mi-Jung, Lee Choon-Ki, Jeon Y...

• Food Engineering Progress   2021  Volume.25  No.1 43 ~ 50

• Nitrogen Fertilization and Physiological Disorders of Spring Kimchi Cabbage During Cold Storage

• Min Sung-Gi

• Ha Sang-Hyun, Jeon Jun-Young, Park Ho-Seong, Han Eung-Soo

• Food Engineering Progress   2021  Volume.25  No.1 34 ~ 42

• Physicochemical and Texture Properties of Commercial Stick-Type Jelly

• Yi Hye-Yoon

• Kang Sun, Chun Ji-Yeon

• Food Engineering Progress   2021  Volume.25  No.1 24 ~ 33

• Quality Characteristics of Yanggaeng Added With Neohesperidin Dihydrochalcone as Partial Replacement...

• Jeong Gyeong-A

• Kim Yang, Lee Chang-Joo

• Food Engineering Progress   2021  Volume.25  No.1 18 ~ 23

• Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsu...

• Kang Gu-Hyun

• Lee Sang-Yoon, Kim Hyo-Tae, Lee Ji-Seon, Ko Eun-Young, Choi Mi-Jung

• Food Engineering Progress   2021  Volume.25  No.1 8 ~ 17

• Quality Characteristics of Nurungji Added with Barley Sprout Powder

• Park Ju-Seon

• Kang Sung-Tae

• Food Engineering Progress   2021  Volume.25  No.1 1 ~ 7