发布求助
文献互助 智能选刊 最新文献

Korean Journal of Food and Cookery Science最新文献

筛选
英文 中文
Quality of Low Allergy Wheat ‘O-free’ Flour and Its Bread- and Noodle-making Performance 低过敏小麦“无o”面粉的品质及其制作面包和面条的性能
Korean Journal of Food and Cookery Science Pub Date : 2021-12-31 DOI: 10.9724/kfcs.2021.37.6.492
Yujin Moon, H. Cho, Na-Ri Baek, Tianyi Xia, M. Kweon
{"title":"Quality of Low Allergy Wheat ‘O-free’ Flour and Its Bread- and Noodle-making Performance","authors":"Yujin Moon, H. Cho, Na-Ri Baek, Tianyi Xia, M. Kweon","doi":"10.9724/kfcs.2021.37.6.492","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.6.492","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"394 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80186758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
모링가 잎 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 활성 添加莫林加叶粉末的米曲奇饼的品质特性及抗氧化活性
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.389
은성 고, 진희 최
{"title":"모링가 잎 분말을 첨가한 쌀쿠키의 품질 특성 및 항산화 활성","authors":"은성 고, 진희 최","doi":"10.9724/kfcs.2021.37.5.389","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.389","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88642471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
오미자(Schizandra chinensis)씨유의 저장 중 품질특성 五味子油贮藏中的品质特性
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.429
지윤 최, 윤석 정, 인희 조
{"title":"오미자(Schizandra chinensis)씨유의 저장 중 품질특성","authors":"지윤 최, 윤석 정, 인희 조","doi":"10.9724/kfcs.2021.37.5.429","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.429","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81162816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
원두와 물의 비율에 따른 커피의 감각특성 연구 根据咖啡豆和水的比例研究咖啡的感觉特性
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.379
소영 이, 윤주 조, 혜현 윤
{"title":"원두와 물의 비율에 따른 커피의 감각특성 연구","authors":"소영 이, 윤주 조, 혜현 윤","doi":"10.9724/kfcs.2021.37.5.379","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.379","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75926312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구 添加麦冬的全麦面包品质特性及嗜好度的研究
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.408
지혜 박, 미라 권, 호경 류
{"title":"맥문동 첨가 통밀식빵의 품질특성 및 기호도에 관한 연구","authors":"지혜 박, 미라 권, 호경 류","doi":"10.9724/kfcs.2021.37.5.408","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.408","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87469979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
경기 화성지역 중학생의 환경호르몬에 대한 지식수준과 식품포장재의 소비행동 京畿道华城地区中学生对环境激素的知识水平和食品包装材料的消费行为
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.436
은화 권, 성영 김
{"title":"경기 화성지역 중학생의 환경호르몬에 대한 지식수준과 식품포장재의 소비행동","authors":"은화 권, 성영 김","doi":"10.9724/kfcs.2021.37.5.436","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.436","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79904859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
저장액이 다른 시판 참치 통조림의 관능 특성 및 소비자 기호도 储藏液不同的市场金枪鱼罐头的感官特性及消费者喜好
Korean Journal of Food and Cookery Science Pub Date : 2021-10-31 DOI: 10.9724/kfcs.2021.37.5.449
양 김
{"title":"저장액이 다른 시판 참치 통조림의 관능 특성 및 소비자 기호도","authors":"양 김","doi":"10.9724/kfcs.2021.37.5.449","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.5.449","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89472374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사 堤川市老人福利设施疗养保护师饮食生活管理认识与行动调查
Korean Journal of Food and Cookery Science Pub Date : 2021-08-31 DOI: 10.9724/kfcs.2021.37.4.340
혜민 김, 혜진 심, 성희 민
{"title":"제천시 노인복지시설 요양보호사의 식생활관리 인식과 행동 조사","authors":"혜민 김, 혜진 심, 성희 민","doi":"10.9724/kfcs.2021.37.4.340","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.4.340","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75228260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
산사 분말을 첨가한 곤약젤리의 항산화 활성 및 품질특성 添加山楂粉的昆药果冻的抗氧化活性及品质特性
Korean Journal of Food and Cookery Science Pub Date : 2021-08-31 DOI: 10.9724/kfcs.2021.37.4.318
영진주 오, 명현 김, 영실 한
{"title":"산사 분말을 첨가한 곤약젤리의 항산화 활성 및 품질특성","authors":"영진주 오, 명현 김, 영실 한","doi":"10.9724/kfcs.2021.37.4.318","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.4.318","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84044033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
해외 지속가능한 식생활교육의 학교급별 사례 분석과 방향 탐색 海外可持续饮食教育的校级事例分析和方向探索
Korean Journal of Food and Cookery Science Pub Date : 2021-08-31 DOI: 10.9724/kfcs.2021.37.4.328
정원 김
{"title":"해외 지속가능한 식생활교육의 학교급별 사례 분석과 방향 탐색","authors":"정원 김","doi":"10.9724/kfcs.2021.37.4.328","DOIUrl":"https://doi.org/10.9724/kfcs.2021.37.4.328","url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89495565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信