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2. Conference Papers(College of Education > Department of Home Economics Education > 2. Conference Papers)234

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Collection's Items (Sorted by 등록일자 in 내림차순 order): 141 to 160 of 234

Family life cultural awareness program in preparation for the reunification of Korea aimed at pre-service teacher (I): Food & Clothing

Yookyung Kim

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016, Pre-congress on Home Econmics Education, pp.68PublisherIFHEPlaceKO; 대전
Concurrent session 2: Home Economics Teacher Education

Yhe-Young Lee

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016: Pre-cogressPublisherIFHEPlaceKO
Family Life Cultural Awareness Program in Preparation for the Reunification of Korea Aimed at Pre-Service Teachers (I): Food & Clothing

Yhe-Young Lee

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016: Pre-congress, pp.68PublisherIFHEPlaceKO
Cultural aspects of clothing & textiles session

Yhe-Young Lee

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016, pp.30PublisherIFHEPlaceKO
Development of North Korean Family Living Culture Education Program for South Korean Adolescents in Preparation for Reunification of Korea

Yookyung Kim

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016, pp.300PublisherIFHEPlaceKO; 대전
Development of North Korean Family Living Culture Education Program for South Korean Adolescents in Preparation for Reunification of Korea

Yhe-Young Lee

ConferenceIssue Date2016CitationXXIII IFHE World Congress 2016, pp.300PublisherIFHEPlaceKO
Optimization of Yuba’s Mechanical Properties and Water Vapor Permeability by Adding Plasticizers

Yookyung Kim

ConferenceIssue Date2016Citation2016 한국식품과학회, pp.76Publisher한국식품과학회PlaceKO; 대구
Effect of Inulin and Hydroxypropyl Methylcellulose (HPMC) as Fat Replacers on Quality Characteristics of a Low-Fat Muffin

Yookyung Kim

ConferenceIssue Date2016Citation2016 한국식품과학회, pp.60Publisher한국식품과학회PlaceKO; 대구
Water Vapor Permeability and Mechanical Properties of Yuba Influenced by Soymilk Depth and Concentration

Yookyung Kim

ConferenceIssue Date2016CitationIUFOST 2016, pp.74PublisherIUFOSTPlaceIE; 더블린, 아일랜드
The Characteristics of Jeungpyun(Korean traditional steamed rice cake_ using okara as fermentation source

Yookyung Kim

ConferenceIssue Date2016CitationIUFOST 2016 , pp.74PublisherIUFOSTPlaceIE; 더블린, 아일랜드
Texture properties and health benefits of soy-based noodles

Yookyung Kim

ConferenceIssue Date2016CitationIUFOST 2016, pp.74PublisherIUFOSTPlaceIE; 더블린, 아일랜드
Effect of inulin and hydroxypropylm(HPMC) as fat replacers on quality characteristics of a low-fat muffin

Yookyung Kim

ConferenceIssue Date2016CitationIUFOST 2016, pp.74PublisherUUFOSTPlaceIE; 더블린, 아일랜드
Development of functional hiking outfit design applying the design process

Yhe-Young Lee

ConferenceIssue Date2016CitationThe 27th international costume congress: East Asian aesthetics and future fashion, pp.152 - 153PublisherThe Korean Socieyt of CostumePlaceKO
Oral presentation session1 & 2

Yhe-Young Lee

ConferenceIssue Date2016CitationThe 27th international costume congress: East Asian aesthetics and future fashionPublisherThe Korean Society of CostumePlaceKO
전통적 요소를 활용한 중ㆍ고등학교 포장디자인 방과후 프로그램 개발

Yhe-Young Lee

ConferenceIssue Date2016Citation한국가정과교육학회 2016년도 제29차 정기총회 및 추계학술대회Publisher한국가정과교육학회PlaceKO; 한국교원단체총연합회관
대중매체에 나타난 드래그 퀸(Drag FQueen)의 골계미 분석: <루폴의 드래그 레이스>를 중심으로

Yhe-Young Lee

ConferenceIssue Date2017Citation한국복식학회 춘계학술대회Publisher한국복식학회PlaceKO
전자파 차단 휴대폰 케이스와 전면보호복 제작 제품 상용화를 위한 실험

Yhe-Young Lee

ConferenceIssue Date2017Citation2017 (사)한국복식학회 정치총회 및 춘계학술대회, pp.185 - 186Publisher한국복식학회PlaceKO
Improvement of tensile strength and elongation of yuba films using pretreated soymilk with additives and ultrasonication

Yookyung Kim

ConferenceIssue Date2017Citation2017 한국식품과학회, pp.83Publisher한국식품과학회PlaceKO; 대한민국, 제주도
Development of a Sausage Casing Made of Yuba and Its Performance Under Traditional Sausage Conditions

Yookyung Kim

ConferenceIssue Date2017Citation2017 한국식품과학회, pp.66Publisher한국식품과학회PlaceKO; 대한민국, 제주도
Comparative study of quality characteristics of soy sauce made with a fresh okara with two different fermentation methods

Yookyung Kim

ConferenceIssue Date2017Citation2017 한국식품과학회, pp.66Publisher한국식품과학회PlaceKO; 대한민국, 제주도
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