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Journal of the East Asian Society of Dietary Life - Vol. 32 , No. 1

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1. p. 1 Sensory Characteristics and Acceptance of Yellow Layer Cakes according to Mixing Methods

Ji Aa Jin, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.1

2. p. 12 Physico-Chemical and Sensory Characteristics of Commercial Omija-cheong

Dayeon Yoon, Ah Young Yun, Youngbin Jang, Eunmi Koh
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.12

3. p. 21 Optimization of Sulgidduck Prepared with Mealworm Powder, Sugar and Skim Milk Powder Using the Response Surface Methodology

Myeong Jang, Ji Eun Lee, Hyeon Hee Yu, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.21

4. p. 34 Dietary Behavior and Related Factors of Preschool Children in Seocheon-gun, Korea

Seung-Lim Lee, Sun-Im Won
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.34

5. p. 46 Characteristics of Solid-State Fermentation Mash and Distilled Liquor Prepared Using Sorghum Variety ‘ Chengpung ’

Je Young Shin, Heui-Yun Kang, Bo-Ra Lim, Han-Seok Choi
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.46

6. p. 53 Quantitative Descriptive Analysis and Consumer Acceptance of Sausages Produced with Added Olive Oil

Yoon Sik Jung, Yong Sik Kim, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.53

7. p. 63 Preparation of Mousse Type Pork Patties with Added Protaetia brevitarsis Larvae

Eunji Kim, Nami Joo
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.63

8. p. 73 Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper

Hyeon-Hee Yu, Young-Min Lee, Mina Kim, Donghyuk Kim, Juyoung Lee, Jounghee Lee
DOI: https://doi.org/10.17495/easdl.2022.2.32.1.73

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