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Journal of the East Asian Society of Dietary Life - Vol. 32 , No. 2

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1. p. 85 Antioxidant Activity of Low Salt Fermented Clam Prepared with Wheat Flour

Inhwa Han, Hyoju Jang
DOI: https://doi.org/10.17495/easdl.2022.4.32.2.85

2. p. 93 Changes in Antioxidant Activity of Roasted Coffee during Storage with the Addition of Cornus officinalis Fruit Extract

Ju-Hee Lee, Seon-Young Kim, Jung -Yeop, Hyo-Nam Song
DOI: https://doi.org/10.17495/easdl.2022.4.32.2.93

3. p. 103 Assessment of Nutrient Contents Using Food and Nutrition Labeling of Meal Kit Sold in Korea

Seong-Hee Yoon, Mi-Kyeong Choi
DOI: https://doi.org/10.17495/easdl.2022.4.32.2.103

4. p. 113 Development and Quality Characteristics of Tarts Made with the Addition of Kamut ( Triticum turanicum Jakubz) Powder

Ming Yang, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2022.4.32.2.113

5. p. 125 Quality Characteristics of Ethiopian Coffee according to Different Decaffeination Processes and Roasting Conditions

Hyun Woo Chung, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2022.4.32.2.125

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