Characteristics of Yanggaeng with Lotus Root and Omija |
Park Sung Hye
(Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University)
Hyun Joong Soon (Lotus Root & Legume Research Institute) Park Sung Jin (Department of Bio-food, Hallym College) Han Jong Hyun (Department of Herbal Resources, Professional Graduate School of Oriental Medicine, Wonkwang University) |
1 |
Composition and functionality of chonma
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2 |
Effect of whole powder and extracts of Gastodiae rhizoma on serum lipids and body fat in rats fed high-fat diet
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3 |
Optimization of beverage preparation from Schizandra Chinenis by response surface methodology
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4 |
A study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it
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5 |
Preparation and antioxidant activity of health drink with extract powder from Carthamus tinctorius L. seed
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6 |
A study on the analysis of oriental functional beverage and on the blood alcohol concentration of rat after drinking liquors
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7 |
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8 |
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9 |
Manufacture of citron jelly using the citron-extract
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10 |
Physicochemical properties of lotus root
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11 |
Study on the chemical composition in bomboo shoot, lotus root and burdock
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12 |
Effect of lotus root powder on the baking quality of white bread
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13 |
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14 |
Purification and characterization of polyphenol oxidase from lotus root
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15 |
Effects of lotus root powder on the quality of dough
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16 |
A study of medicinal plants for applications in functional foods(1)
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17 |
A study on making jelly with omija extract
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18 |
The effect of different level of mungbean starch on the quality of omija-pyun
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19 |
Influence of carrageenan additon on the rheological properties of omija extract jelly
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20 |
Influence of carrageenan and pectin addition on the rheological properties of omija extract jelly
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21 |
Preparation and shelf-life of soybean and coagulated by fruit juice of Schizandra chinensis and Prunus mume
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22 |
Effect of addition of various mesh sifted powder from safflower seed on quality characteristic of yanggaeng
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23 |
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24 |
Instrumental and sensory characteristics of yanggaeng mixed kidney bean sediment
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25 |
Studies on the rheological properties of yangeng
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26 |
Instrumental and sensory characteristics of jelly
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27 |
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