1 |
Quality Characteristics of Muffins Containing Domestic Dropwort Powder (Oenanthe stolonifera DC.)
/ [Seo, Eun-Ok;Kim, Kwang-Oh;Ko, Seong-Hye;] / Journal of the East Asian Society of Dietary Life
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2 |
Quality Characteristics of the Hasuo (Polygoni multiflori Radix) Muffin Prepared with Different Types of Sweeteners
/ [Bae, Min-Ji;Seo, Gyeong-Jin;Park, Geum-Soon;] / Food Science and Preservation
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3 |
Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour
/ [Park, Geum-Soon;Kim, Kyung-Eun;Park, Sin-Yeon;] / Food Science and Preservation
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4 |
Quality Characteristics of Muffins Supplemented with Freeze-Dried Apricot Powder
/ [Lee, Yun-Seon;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
/ [Park, Eo-Jin;Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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6 |
Quality Characteristics of Muffins containing Maesangi Powder Abstract
/ [Seo, Eun-Ok;Kim, Kwang-Oh;Ko, Seong-Hye;Park, Jin-Hee;Han, Eun-Ju;Cha, Kyung-Ok;Ko, Eun-Hee;] / Journal of the East Asian Society of Dietary Life
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7 |
Quality Characteristics of Wet Noodles Added with Purple Sweet Potato Powder
/ [Lee, Jae-Sang;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
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8 |
Quality Characteristics of Muffin Added with Rice Bran Powder
/ [Jang, Kyung-Hee;Kang, Woo-Won;Kwak, Eun-Jung;] / Journal of the East Asian Society of Dietary Life
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9 |
Quality Characteristics of Puffed Snacks (ppeongtuigi) with Purple Sweet Potato Flours Using Different Puffing Conditions
/ [Cheon, Seon-Hwa;Hwang, Su-Jung;Eun, Jong-Bang;] / Korean Journal of Food Science and Technology
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10 |
Quality Characteristics of Muffins containing Akebia quinata Leaves Powder
/ [Lee, Jun-Ki;Lee, Kang-Ju;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;] / The Korean Journal of Food And Nutrition
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11 |
Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder
/ [An, Sang-Hee;] / Korean journal of food and cookery science
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12 |
Quality characteristics of muffins added with Ulmus devidiana powder
/ [Kim, Sue-Jin;Kim, Hyeyoung;] / Korean Journal of Human Ecology
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13 |
Antioxidative Activities and Gelatinization Characteristics of Sponge Cake added with Purple Sweet Potato
/ [Kim, Jong-Hee;Lee, Kun Jong;] / Journal of the East Asian Society of Dietary Life
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14 |
Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology
/ [Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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15 |
Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method
/ [Hwang, In Guk;Byun, Jae Yoon;Kim, Kyung Mi;Chung, Mi Nam;Yoo, Seon Mi;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Quality Characteristics of Sponge Cake Added with Purple Sweet Potato Depending on Various Shelf-Life
/ [Kim, Jong-Hee;Lee, Kun Jong;] / The Korean Journal of Food And Nutrition
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17 |
Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
/ [Park, Hyo-Jung;Chung, Hai-Jung;] / Food Science and Preservation
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18 |
Quality Characteristics of Muffin with Added Corni fructus Powder
/ [Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Lee, Jeong-Ae;Go, Geun-Bae;Son, Byeong-Gil;Gang, Suk-Won;An, Sang-Hee;] / Korean journal of food and cookery science
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19 |
A Comparative Study on the Physiological Activities of Puffed Snack using Miscellaneous Cereals and Grain Crops
/ [Yoon, Hyang-Sik;Yu, Ri;Noh, Jae-Gwan;Kim, Yee Gi;Kim, Sang Hee;Choi, Song Yi;Han, Nam Soo;Eom, Hyun-Ju;] / The Korean Journal of Food And Nutrition
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20 |
Optimization of Muffin with Dropwort Powder Using Response Surface Methodology
/ [Park, Geum-Soon;Kim, Ji-Young;] / Journal of the Korean Society of Food Culture
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