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Journal of the East Asian Society of Dietary Life - Vol. 27 , No. 3

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1. p. 243 Purchasing Needs of Frying Powder according to Purchasing Attributes : Analysis for Selection Attributes through Importance-Satisfaction Analysis and Conjoint Analysis

Hyesun Chang, Ki Hyeon Sim
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.243

2. p. 257 Effect of Values on Attitudes and Behavioral Intentions of Consumers towards Fair Trade Coffee : Moderating Effect of Ethical Consumption Consciousness

Sun-Woo Park, Hye Hyun Yoon
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.257

3. p. 268 Effects of Dietary Life Application according to Preferred Dietary Life Education Type on Quality of Life : Focus on Participants of Dietary Life Education Programs in Seoul and Gyeonggi Province

Suk-Hyun Park, Hee Sun Jeong
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.268

4. p. 280 Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder

Hyesun Chang, Ki Hyeon Sim
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.280

5. p. 295 Quality Characteristics of Radish Pickles added with Different Amounts of Stevia Leaf

Soon-Nam Choi, Kun Jong Lee, Mi-Kyoung Joo, Nam-Yong Chung
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.295

6. p. 304 Quality Characteristics and Oxidative Stability of Rice Yackwa added with Yam Powder

Hea Jung Hwang, Eun Jung Kwak
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.304

7. p. 313 Study on Intakes and Preferences related to Korean Traditional Tea of Adults in Korea

Jin-Kue Kim, Jin-A Kim, Sim-Yeol Lee
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.313

8. p. 321 Quality Characteristics of Noodles added with Moringa oleifera Leaf Powder

Sun-Young Kim, Chang-Ho Chung
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.321

9. p. 332 Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder

Sook-Young Kim, Gi Dong Han, In-Chang Jung, Ki-Ju Kim
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.332

10. p. 341 Quality Characteristics and Vitamin K₂ (MK-7) Productivity of Cheonggukjang fermented by Bacillus subtilis SRCM100757 with Different Inoculum Concentrations and Fermentation Time

Min-Hong Jeong, Seon-Ok Bang, Kum-Suk Kim
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.341

11. p. 348 Mixed Culture Characteristics of Fungi Strains isolated from Korean Traditional Nuruk

Ji-Young Mun, Seong-Yeol Baek, Hyeon-Su Ro, Soo-Hwan Yeo
DOI: https://doi.org/10.17495/easdl.2017.6.27.3.348

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