• Effect of Extraction Temperature on Bio-Functional Properties of Cassia tora Seed Processed by Germi...

• Kang Sun-Woong

• Koo Na-Gyeong, Lee Young-Tack

• Food Engineering Progress   2022  Volume.26  No.3 203 ~ 208

• A Study on the Production and Quality Characteristics of Bacterial Cellulose Film Using Coffee By-Pr...

• Oh Hae-Won

• Lee Seung-Hwan

• Food Engineering Progress   2022  Volume.26  No.3 195 ~ 202

• Quality Characteristics of Jeung-pyun Added with Hardy Kiwi Powder

• Kim Myung-Hyun

• Food Engineering Progress   2022  Volume.26  No.3 188 ~ 194

• Antioxidant and Glucose-Regulating Enzyme Activities of Red Chicory (Cichorium intybus L.) Extract

• Choi Mun-Hee

• Kim Myung-Hyun, Han Young-Sil

• Food Engineering Progress   2022  Volume.26  No.3 177 ~ 187

• A Study on the Quality Characteristics and Antioxidant Activities of Fruit and Vegetable Jellies Mix...

• Jung Yen-Hee

• Ahn Sun-Choung

• Food Engineering Progress   2022  Volume.26  No.3 168 ~ 176

• Quality Characteristics of Emulsion-Type Chicken Breast Sausages with Black Soldier Fly Larvae (Herm...

• Kang Hun-Seok

• Boo Jun-Hyuk, Nam Jung-Hyun, Hyun Ji-Yong, Chun Ji-Yeon

• Food Engineering Progress   2022  Volume.26  No.3 156 ~ 167

• Quality Properties of Sponge Cake According to Replacement Ratio of Allulose

• Lee Hye-Won

• Shin Jung-Kue

• Food Engineering Progress   2022  Volume.26  No.3 147 ~ 155

• A Study on the Isolation and Characterization of Aerobic Halophilic Microorganisms Isolated from the...

• Lee Yong-Jik

• Ganbat Dariimaa, Jeong Ga-Eul, Shin Kee-Sun, Lee Sang-Jae

• Food Engineering Progress   2022  Volume.26  No.3 140 ~ 146

• Quality Comparison of Low- and High-Moisture Meat Analog Used in Plant-Based Burger Patty

• Cho Sun-Young

• Ryu Gi-Hyung

• Food Engineering Progress   2022  Volume.26  No.3 133 ~ 139

• Effects of Isoflavone Profiles of Thermally Treated Soybean Extracts on ¥á-Glucosidase Inhibitory Ac...

• Lee Hwa-Lim

• Chung Ha-Yull

• Food Engineering Progress   2022  Volume.26  No.3 127 ~ 132