• Preparation and Quality Characteristics of Jelly According to Various Gelling Agents

• Cha Eun-Sung

• Yi Hye-Yoon, Lim Su-Youn, Chun Ji-Yeon

• Food Engineering Progress   2022  Volume.26  No.1 51 ~ 59

• Quality Characteristics of Strawberry Jam Added with Neohesperidin Dihydrochalcone

• Jeong Gyeong-A

• Kim Yang, Lee Chang-Joo

• Food Engineering Progress   2022  Volume.26  No.1 44 ~ 50

• Changes in Viability of Bifidobacterium lactis and Quality Properties on Pudding With Grain-Added Yo...

• Lim Seung-Yong

• Food Engineering Progress   2022  Volume.26  No.1 36 ~ 43

• Effects of Quality Characteristics and Antioxidant Activity on Yogurt Added With Cold Brew Liquid Co...

• Lim Seung-Yong

• Food Engineering Progress   2022  Volume.26  No.1 27 ~ 35

• Effects of Bactocease Treatment on Microbial Growth and Quality of Fried Fish Paste During Storage

• Chung Ha-Yull

• Ra Chae-Hun, Kim Seon-Hwa, Shon Hee-Won, Chung Ha-Yull

• Food Engineering Progress   2022  Volume.26  No.1 19 ~ 26

• A Study on the Quality Characteristics of Apple and Carrot Mixed Juice With Different Amounts of Bee...

• Jung Yen-Hee

• Ahn Sun-Choung

• Food Engineering Progress   2022  Volume.26  No.1 11 ~ 18

• Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Rele...

• Lim Jung-Sik

• Kim Chae-Rim, Shin Kwang-Soon, Yoon Taek-Joon, Park Hee-Jung

• Food Engineering Progress   2022  Volume.26  No.1 1 ~ 10