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Korean Journal of Food and Cookey Science
Search Results :
9
  
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1
Study on Development and Evaluation of Nutrition Education Program Based on Social Cognitive Theory
...
Baek Ji-Su
Heo Young-Ran
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 578 ~ 588
2
A Study on the Restaurant Customers¡¯ Utilization of SNS Sources according to Stages of Purchase
Sung Eyi-Jee
Yoon Ji-young
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 564 ~ 577
3
Characterization of Rice Cupcakes Prepared from Saechungmoo Rice Flours Fermented with Probiotics Co
...
Mun Sae-Hun
Lee Joo-Ree, Jun Sang-Myung, Shin Mal-Shick
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 554 ~ 563
4
Physicochemical Properties, Molecular Structure and in vitro Digestibility of Starches from Differen
...
Lee Joo-Ree
No Jun-Hee, Kim Jae-Suk, Jun Sang-Myung, Shin Mal-Shick
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 546 ~ 553
5
Quality Characteristics and Acceptance of Sable Cookies Sweetened with Various Sugar Substitutes
Shin Hee-Yong
Yoon Hye-Hyun
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 537 ~ 545
6
Physicochemical and Thermal Properties, and Starch Digestibility of Dry-Milled Rice Flours with Diff
...
Lee Seung-Yeon
Kweon Mee-Ra
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 529 ~ 536
7
Quality Characteristics of Low-Sugar Ginger Jam with Functional Sweeteners
Kim Min-Young
Hwang Jin-Seon, Kim Hyun-Jae, Cha Gyung-Hee
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 519 ~ 528
8
Development of a Local Specialty Menu with the East Sea Octopus as the Main Ingredient and Its Physi
...
Jang Ki-Hyo
Lee Jong-Young, Surh Jeong-Hee
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 509 ~ 518
9
Effects of Addition Levels of Pre-rigor Salted Chicken on Quality Attributes of Reduced-Sodium Chick
...
Song Dong-Heon
Ham Youn-Kyung, Noh Sin-Woo, Choi Yun-Sang, Kim Hyun-Wook
Korean Journal of Food and Cookey Science
2020 Volume.36 No.6 499 ~ 508