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3. p. 239 Physicochemical Quality Characteristics of Madeleines Made with the Addition of Prunus cerasus L. Powder
Jin A Yoon, Jioh Jeong, Do-Hui Kim, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2024.8.34.4.239 |
5. p. 262 Relationship between the Nutrition Quotient, Sustainable Diets, and Meal Guidance of Day-Care Center Teachers according to the Type of Day-Care Center : Focus on the Gangwon Area
Seung-Lim Lee, Ji-Hye Kim, Hye-Ji Oh, Myeong-Jong Kim
DOI: https://doi.org/10.17495/easdl.2024.8.34.4.262 |
7. p. 284 Study on the Eating Out Behavior and the Status of Meal Delivery and Take-Out Consumption according to the Food-related Lifestyles of Adolescents : Using the Consumption Behavior Survey for Food in 2020
Eun Jung Lee, Hyeon Min Yang, Yeong Ju Lee, Sun A Choi, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2024.8.34.4.284 |
8. p. 298 Quality Characteristics of Madeleines Prepared with the Addition of Peanut Sprout Powder
Yoon-Kyung Lee, Young-Seon Jung, Eun-Chae Cho, Do-Hui Kim, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2024.8.34.4.298 |