Volume.25 No.1 February 2021
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Quality Characteristics of Nurungji Added with Barley Sprout Powder
Food Engineering Progress :: Vol.25 No.1 pp.1-7
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.1
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Food Engineering Progress :: Vol.25 No.1 pp.8-17
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.8
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Food Engineering Progress :: Vol.25 No.1 pp.18-23
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.18
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Physicochemical and Texture Properties of Commercial Stick-Type Jelly
Food Engineering Progress :: Vol.25 No.1 pp.24-33
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.24
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Nitrogen Fertilization and Physiological Disorders of Spring Kimchi Cabbage During Cold Storage
Food Engineering Progress :: Vol.25 No.1 pp.34-42
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.34
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Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour
Food Engineering Progress :: Vol.25 No.1 pp.43-50
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.43
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Food Engineering Progress :: Vol.25 No.1 pp.51-60
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.51
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Bioactivity Changes of Non-Germinated Pungsannamul-kong According to Roasting Conditions
Food Engineering Progress :: Vol.25 No.1 pp.61-69
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.61
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The Effect of Cooking Water on Sensory Property and Consumer Preference of Korean Menu
Food Engineering Progress :: Vol.25 No.1 pp.70-76
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.70
Open abstract