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Journal of the East Asian Society of Dietary Life - Vol. 30 , No. 5

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1. p. 335 Development of Mixed Tea Prepared with Roasted Mulberry and Peppermint Leaves

Shin-Young Lee, Ae-Jung Kim
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.335

2. p. 345 Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut ( Triticum turanicum Jakubz) Powder

Jin A Yoon, Jun-Woo Han, Jae-Hwan Choi, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.345

3. p. 355 Physicochemical Characteristics of Yeonipssambap Combined with Lotus Leaf Powder

Choon Lim, Sim-Yeol Lee
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.355

4. p. 363 Effects of Solvents with Different Polarities on the Antioxidant Activities of the Leaves and Roots of Allium hookeri

Ji-Sang Kim
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.363

5. p. 374 A Qualitative Study to Improve the Validity of a Food Frequency Questionnaire for the Dietary Assessment of Preschoolers : Cognitive Interviewing

Jae Eun Shim, Ju Young Chang
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.374

6. p. 386 Analysis of Yuza ( Citrus junos ) Usage Trends in Japanese Food through Text Mining : Focus on Online Recipes

Seo-Young Kim, Ra Yoo, Do-Hee Kim, Hee Yang
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.386

7. p. 396 Ingredients of Stock and Its Use as a Fundamental Component of Liquid-based Foods : A Review

Suna Kim, Sun Mee Lee
DOI: https://doi.org/10.17495/easdl.2020.10.30.5.396

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