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Korean Journal of Food and Cookey Science
Search Results :
12
  
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1
Menu Evaluation for native Foods in Jeonju Area
Min Kye-Hong
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 96 ~ 104
2
Acceptance of Hondonbyung with Different Mixing Ratio of Leaf and Root of Angelicae powder
Choi Eun-Jung
Kim Hyang-Sook
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 88 ~ 95
3
Preference and Intake Frequency of Daily Korean Traditional Food of China-Korean in Yanbian Area
Park Young-Sun
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 80 ~ 87
4
Physicochemical Characteristics of Traditional Doenjang with added Lentinus edodes
Choi Sun-Young
Sung Nak-Ju, Kim Haeng-Ja
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 69 ~ 79
5
Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies
Jeon Eun-Raye
Park In-Duck
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 62 ~ 68
6
Study on Preparation and Quality of Jelly using Mulberry leaf Powder
Kim Ae-Jung
Yuh Chung-Suk, Bang In-Soo, Woo Koung-Ja
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 56 ~ 61
7
Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
Ju Shin-Yoon
Kim Hyun-Jin, Paik Jae-Eun, Joo Na-Mi, Han Young-Sil
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 45 ~ 55
8
Quality Characteristics of Sulgidduk by the Addition of Sea tangle
Cho Myung-Suk
Hong Jin-Sook
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 37 ~ 44
9
Quality Characteristics of Tofu Prepared with Herbs
Jeon Mi-Kyung
Kim Mee-Ra
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 30 ~ 36
10
Optimization of Dressing Preparation from Yogurt Added Saururus chinensis (Lour.) Bail Extract
HwangBo Mi-Hyang
Kim Hyun-Jeong, Yu Me-Hee, Lee Ji-Won, Lee In-Seon
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 22 ~ 29
11
Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the
...
Kim Sun-A
Koo Hye-Jin, Kim Kyung Seon, Park Jae-Bok
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 12 ~ 21
12
Optimization of Jelly with Addition of Morinda Citrifolia(Noni) by Response Surface Methodology
Park Sang-Hyun
Joo Na-Mi
Korean Journal of Food and Cookey Science
2006 Volume.22 No.1 1 ~ 11