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Korean Journal of Food and Cookey Science
Search Results :
10
  
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1
Properties on the Quality Characteristics of Bread Added with Coriander
Kim Ok-Hee
Choi Ok-Ja, Kim Yong-Doo, Kang Seong-Koo, Ree Haeng-Jae, Lee Seon-Yee
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 269 ~ 274
2
Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient
Baek Gu-Sul
Lee Hyo-Gee
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 255 ~ 268
3
Effects of Addition of Green Tea Powder and Angelica Keiskei Powder on the Quality Characteristics o
...
Kim Hyang-Sook
Kim Soon-Nam
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 246 ~ 254
4
Standardization of the Preparation Methods for Hwajeun (¥°) - focused on the volume and temperature
...
Lee Seung-Hyun
Jang Myung-Sook
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 237 ~ 245
5
A Study on Setting the Shelf Life of Commercial Korean Traditional Cookies: Rice Yoogwa, Sesame Yoog
...
Kim Eun-Mi
Kim Hyun-Sook
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 229 ~ 236
6
Effect of kimchi on the Microbiological properties of fermented sausages during ripening period
Han Young-Sil
Kim Soon-Im, Jung Hae-Ok, Chun Hui-Jung, Paik Jae-Eun
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 224 ~ 228
7
Evaluation of Functional Properties of Onion, Rosemary, and Thyme Extracts in Onion Kimchi
Chung Dong-Ok
Park In-Duck, Jung Hae-Ok
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 218 ~ 223
8
Bifidogenic Effects of Yaksun (functional herbal) Food Materials
Bae Eun-Ah
Han Myung-Joo
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 211 ~ 217
9
Changes in rheological properties of packaged Kongdduck prepared with soybean flour and peanut flour
...
Jung Hye-Sook
Kim Kyung-Ja
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 204 ~ 210
10
Quality Changes of Breads with Spices Powder during Storage
Kim Mi-Lim
Park Geum-Soon, An Sang-Hee, Choi Kyung-Ho, Park Chan-Sung
Korean Journal of Food and Cookey Science
2001 Volume.17 No.3 195 ~ 203