• Physicochemical Characteristics by Mixing Ratio of Soybean and Peanut Protein

• Kim Hyun-Joo

• Han Na-Rae, Lee Jin-Young, Lee Yu-Young, Kim Mi-Hyang, Kang Moon-Seok

• Food Engineering Progress   2023  Volume.27  No.1 55 ~ 59

• Quality Properties of Dacquoise According to the Replacement Ratio of Allulose

• Lee Hye-Won

• Shin Jung-Kue

• Food Engineering Progress   2023  Volume.27  No.1 47 ~ 54

• A Study on Consumer Purchase Behavior and Expected Taste in Fresh-Cut Fruits and Vegetables

• Ahn Ji-Won

• Lee Dong-Min

• Food Engineering Progress   2023  Volume.27  No.1 40 ~ 46

• Study of Physicochemical Properties and Antioxidant/Antimicrobial Activity of Makgeolli with Prunus ...

• Park So-Young

• Yun Chae-Eun, Kim Min-Jung, Son Jong-Youn, Shim Jae-Yong

• Food Engineering Progress   2023  Volume.27  No.1 31 ~ 39

• Effect of Simulated Refrigerated Distribution Environment on the Quality of Green Lettuce and Ground...

• Kang Hun-Seok

• Chun Ji-Yeon

• Food Engineering Progress   2023  Volume.27  No.1 19 ~ 30

• Quality Characteristics of Gijeongtteok Made with Kimchi Broth and Extract Mulberry (Cudrania tricus...

• Jeong Du-Yun

• Sim Eun, Chung Hyun-Jung

• Food Engineering Progress   2023  Volume.27  No.1 11 ~ 18

• Antioxidant and Anti-Inflammatory Effect of Ecklonia cava Extract Using Jeju Lava Seawater

• Lee Yeon-Ji

• Park Areumi, Kang Na-Lae, Kang Do-Hyung, Heo Soo-Jin

• Food Engineering Progress   2023  Volume.27  No.1 1 ~ 10