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1회 제공량 기준 영양표시에 대한 여성소비자의 인식도와 이해도 조사

LEE, GUI-CHU

ConferenceIssue Date2009Citation한국식생활문화학회, pp.76Publisher한국식생활문화학회PlaceKO; 서울

A Study on consumer consumption patterns and preference for commercial juk (porridge)

LEE, GUI-CHU; Yookyung Kim

ArticleIssue Date2008CitationFOOD QUALITY CULTURE, v.2, no.1, pp.6 - 12Publisher한국식생활문화학회

Development of healthful non-wheat breads fortified with antioxidant

LEE, GUI-CHU

ConferenceIssue Date2009CitationThe 2009 AACC International Annual Meeting, pp.243PublisherAACC(American Association of Cereal Chemists)PlaceUS; Baltimore, maryland, USA

Effect of addition of malt extract on fermentation of Jeungpyun(a korean traditional fermented steamed rice cake)

LEE, GUI-CHU

ConferenceIssue Date2009CitationIFT Annual MeetingPublisherIFTPlaceUS; Anaheim, CA USA

늙은 호박가루 첨가량에 따른 호박떡의 이화학적 품질특성

LEE, GUI-CHU

ConferenceCitation2008 춘계 연합학술대회. 우리의 술. 과거 현재 미래., pp.101Publisher한국조리과학회. 한국식생화문화학회.PlaceKO; 서울 양재동 aT 센터 5층 대회의실

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