1 |
Quality Characteristics of Soybean Dasik Containing Different Amounts of Red Ginseng Gel
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Kim, Bo-Ram;] / The Korean Journal of Food And Nutrition
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2 |
Quality Characteristics and of Green Tea Dasik Processing with Varied Levels of Rice Grain Particle Size and Green Tea Powder
/ [Kim, Hae-Young;] / Journal of the Korean Society of Food Culture
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3 |
The Effect of Lotus Leaf Powder on the Quality of Dasik
/ [Yoon, Sook-Ja;Noh, Kwang-Seok;] / Korean journal of food and cookery science
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4 |
Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)
/ [Ku, Su-Kyung;Choi, Hae-Yeon;] / Korean journal of food and cookery science
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5 |
Immune Activity of Mosidae and Quality Characteristics of Brown Rice Dasik Using Mosidae Powder
/ [Kim, Ae-Jung;Han, Myung-Ryun;Kim, Myung-Hwan;Tae, Ki-Hwan;Lee, Soo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Quality Characteristics of Soybean Dasik Containing Different Amount of Letinus edodes Powder
/ [Hwang, Su-Jung;] / Korean journal of food and cookery science
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7 |
Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder
/ [Jung, Kyoung-Wan;Kim, Yoo-Kyung;Lee, Gui-Chu;] / Journal of the Korean Society of Food Culture
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8 |
Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder
/ [Kang, Jae-Hee;Kim, Ji-Eung;] / Korean journal of food and cookery science
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9 |
Quality Characteristics of Brown Rice Dasik Addition of White, Red and Black Ginseng Powder
/ [Kim, Ae-Jung;Han, Myung-Ryun;Joung, Kyung-Hee;Kang, Shin-Jeong;] / The Korean Journal of Food And Nutrition
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10 |
The Effect of Lotus Root Powder on the Quality of Dasik
/ [Yoon, Sook-Ja;Noh, Kwang-Seok;Jung, Sang-Eun;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Brown Rice Dasik using Modified Potato Starch
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Han, Myung-Ryun;] / The Korean Journal of Food And Nutrition
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12 |
Free Radical Scavenging Ability and Quality Characteristics of Yanggaeng Combined with Grape Juice
/ [Park, Cho-Hee;Kim, Kyoung-Hee;Yook, Hong-Sun;] / The Korean Journal of Food And Nutrition
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13 |
Quality Characteristics of Black Ginseng Jelly
/ [Kim, Ae-Jung;Lim, Hee-Jung;Kang, Shin-Jung;] / The Korean Journal of Food And Nutrition
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14 |
Antioxidant Capacity and Effect of Storage Periods on Textures and Sensory Properties of Dasik (Korean Traditional Confectionaries)
/ [Yang, Jeong-Eun;Kim, Ji Young;Jang, Eun Yeong;Lee, Jae Hwan;Lee, Ji Hyeon;Chung, Lana;] / Journal of the Korean Society of Food Science and Nutrition
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