-
Food Engineering Progress :: Vol.26 No.1 pp.27-35
DOI:https://doi.org/10.13050/foodengprog.2022.26.1.27
Open abstract -
Food Engineering Progress :: Vol.25 No.4 pp.391-400
DOI:https://doi.org/10.13050/foodengprog.2021.25.4.391
Open abstract -
Optimization of Compositions for Kombucha with Rubus coreanus
Food Engineering Progress :: Vol.25 No.2 pp.118-124
DOI:https://doi.org/10.13050/foodengprog.2021.25.2.118
Open abstract -
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
Open abstract -
Food Engineering Progress :: Vol.25 No.1 pp.51-60
DOI:https://doi.org/10.13050/foodengprog.2021.25.1.51
Open abstract -
Food Engineering Progress :: Vol.24 No.4 pp.358-365
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.358
Open abstract -
Food Engineering Progress :: Vol.24 No.4 pp.383-388
DOI:https://doi.org/10.13050/foodengprog.2020.24.4.383
Open abstract -
Food Engineering Progress :: Vol.24 No.3 pp.207-213
DOI:https://doi.org/10.13050/foodengprog.2020.24.3.207
Open abstract -
Quality Characteristics of Beer with Pine Bark Extract
Food Engineering Progress :: Vol.24 No.1 pp.38-44
DOI:https://doi.org/10.13050/foodengprog.2020.24.1.38
Open abstract -
Functional Assessment of Complex Composition Based on Achyranthes japonica Nakai
Food Engineering Progress :: Vol.23 No.2 pp.104-111
DOI:https://doi.org/10.13050/foodengprog.2019.23.2.104
Open abstract -
Food Engineering Progress :: Vol.22 No.4 pp.295-303
DOI:https://doi.org/10.13050/foodengprog.2018.22.4.295
Open abstract -
Food Engineering Progress :: Vol.22 No.4 pp.304-308
DOI:https://doi.org/10.13050/foodengprog.2018.22.4.304
Open abstract -
Food Engineering Progress :: Vol.22 No.4 pp.315-320
DOI:https://doi.org/10.13050/foodengprog.2018.22.4.315
Open abstract -
Effects of Extrusion Process Variables on the Physicochemical Characteristics of Extruded Biji
Food Engineering Progress :: Vol.22 No.1 pp.50-58
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.50
Open abstract -
Food Engineering Progress :: Vol.22 No.1 pp.75-84
DOI:https://doi.org/10.13050/foodengprog.2018.22.1.75
Open abstract -
Food Engineering Progress :: Vol.21 No.4 pp.326-331
DOI:https://doi.org/10.13050/foodengprog.2017.21.4.326
Open abstract -
Quality Characteristics and Antioxidant Activities of Macaron with Cabbage Powder
Food Engineering Progress :: Vol.21 No.4 pp.367-374
DOI:https://doi.org/10.13050/foodengprog.2017.21.4.367
Open abstract -
Proximate Analysis and Antioxidant Activity of Cultivated Wild Panax ginseng
Food Engineering Progress :: Vol.21 No.3 pp.208-214
DOI:https://doi.org/10.13050/foodengprog.2017.21.3.208
Open abstract -
Analysis of Physicochemical Properties of Red Ginseng Powder Based on Particle Size
Food Engineering Progress :: Vol.21 No.3 pp.225-232
DOI:https://doi.org/10.13050/foodengprog.2017.21.3.225
Open abstract -
Antioxidant and Cytotoxic Activities of Hot Water and Ethanol Extracts From Caesalpinia sappan
Food Engineering Progress :: Vol.21 No.3 pp.249-255
DOI:https://doi.org/10.13050/foodengprog.2017.21.3.249
Open abstract