1 |
Quality Characteristics of Cookies with Added Concentrations of Garlic Juice
/ [Shin, Jung-Hye;Lee, Soo-Jung;Choi, Duck-Joo;Kwen, O-Chen;] / Korean journal of food and cookery science
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2 |
A Study on the Quality Characteristics of Morning-Rolls with Bamboo Leaf Powder
/ [Kim, Mi-Kyung;Song, Byeng-Chun;] / Journal of the Korean Society of Food Culture
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3 |
Analysis of Nutritional Components and Evaluation of Functional Activities of Sasa borealis Leaf Tea
/ [Jeong, Chang-Ho;Choi, Sung-Gil;Heo, Ho-Jin;] / Korean Journal of Food Science and Technology
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4 |
Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder
/ [Bae, Hyun-Joo;Lee, Hye-Yeon;Paik, Jae-Eun;] / The Korean Journal of Food And Nutrition
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5 |
The Quality Characteristics of Cookies Prepared with Different Forms of Shredded Garlics
/ [Choi, Duck-Joo;Shin, Jung-Hye;Lee, Soo-Jung;Lee, Hyun-Ji;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
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6 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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7 |
Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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8 |
Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders
/ [Lee, Soo-Jung;Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Quality Attributes of Cookies Prepared with Tomato Powder
/ [Chung, Hai-Jung;] / Preventive Nutrition and Food Science
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10 |
Antioxidant Activity and Quality Characteristics of Perilla leaves(Perilla frutescens var. japonica HARA) Cookies
/ [Choi, Hae-Yeon;Oh, So-Yeon;Lee, Yang-Soon;] / Korean journal of food and cookery science
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11 |
Effect of Rice Bran Powder on the Quality Characteristics of Cookie
/ [Jang, Kyeung-Hee;Kwak, Eun-Jung;Kang, Woo-Won;] / Food Science and Preservation
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12 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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13 |
Physical and Sensory Characteristics of Cookies with Added Leek(Allium tuberosum Rottler) Powder
/ [Lim, Eun-Jeong;Huh, Chai-Ok;Kwon, Soon-Hyung;Yi, Bo-Sook;Cho, Kyung-Ryun;Shin, Seong-Gyun;Kim, Sang-Yeon;Kim, Ji-Young;] / The Korean Journal of Food And Nutrition
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14 |
Quality Characteristics and Storage Properties of Chiffon-cake Containing added Bamboo Leaf Powder
/ [Yoon, Ki-Hong;Kim, Mi-Kyung;] / Journal of the Korean Society of Food Culture
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15 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
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16 |
Assessment of Quality Characteristics of Cookies Prepared with Shrimp Powder for a Snack Served to Kindergarteners
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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17 |
Quality Characteristics of Cookies with Ginseng Powder
/ [Kang, Ho-Jin;Choi, Hye-Jeong;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics and Antioxidant Activities of Cookies Added with Pleurotus eryngii Powder
/ [Kim, Ye-Ji;Jung, In-Kyung;Kwak, Eun-Jung;] / Korean Journal of Food Science and Technology
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19 |
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
/ [Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
/ [Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong;] / Food Engineering Progress
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21 |
Quality Characteristics and Antioxidative Effects of Cookie Prepareds with Curcuma longa L. Powder
/ [Ju, Sung-Mee;Hong, Ki-Woon;] / Journal of the East Asian Society of Dietary Life
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22 |
Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
/ [Lee, Ga-Wha;Choi, Min-Ja;Jung, Bok-Mi;] / Korean journal of food and cookery science
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23 |
Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder
/ [Ji, Jeong-Ran;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
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24 |
Quality Characteristics of Maejakgwas Containing Various Levels of Enteromorpha intenstinalis Powder
/ [Park, In-Duck;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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25 |
Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L. Powder
/ [Lee, Hye-Yeon;Bae, Hyun-Joo;] / The Korean Journal of Food And Nutrition
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26 |
Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Response Surface Methodology
/ [Kim, Hyun-Sook;Shin, Eun-Soo;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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27 |
Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies
/ [Lee, Jun-Ho;Lee, Hye-Young;] / Preventive Nutrition and Food Science
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28 |
Quality Characteristics of Cookies added with Asparagus Powder
/ [Yang, Seung-Mi;Kim, Sung-Hyun;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of agriculture & life science
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29 |
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
/ [Bae, Hyun Joo;Lee, Hye Yeon;Lee, Jin Hyang;Lee, Jun Ho;] / Food Engineering Progress
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30 |
Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
/ [Jung, Samuel;Kang, Woo-Won;] / Food Science and Preservation
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31 |
Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
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32 |
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
/ [Lee, Eun-Jun;Kim, Hyeong-Il;Hong, Geum-Ju;] / Journal of the Korean Society of Food Culture
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33 |
Physical Properties of Dough with Bamboo Leaf Powder
/ [Hwang, Su-Jung;] / Food Science and Preservation
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34 |
Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai
/ [Moon, Young-Ja;Jang, Soon-Ae;] / The Korean Journal of Food And Nutrition
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35 |
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
/ [Jung, Kyoo-Jin;Lee, Seung-Je;] / Journal of the Korean Society of Food Science and Nutrition
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36 |
Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period
/ [Kim, Kyoung-Hee;Kim, Soo-Jeong;Yoon, Mi-Hyang;Byun, Myung-Woo;Jang, Soon-Ae;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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37 |
Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
/ [Lee, Won-Kyoung;Kim, Seung-Hee;Choi, Chang-Suk;Cho, Soo-Muk;] / Journal of the Korean Society of Food Science and Nutrition
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38 |
Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder
/ [Yoo, Seung-Seok;Hong, Yeo-Joo;] / Korean journal of food and cookery science
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39 |
Effects of Autoclave and Microwave Treatments on Quality of Cookies
/ [Kang, Bo-Kyeong;Kim, Koth-Bong-Woo-Ri;Jung, Seul-A;Kim, Hyun-Ji;Jeong, Da-Hyun;Bark, Si-Woo;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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40 |
Quality Characteristics and Glycemic Index of Oatmeal Cookies Made with Artificial Sweeteners
/ [Bang, Son Kwon;Son, Eun-Jung;Kim, Hyo-Jin;Park, Sunmin;] / Journal of the Korean Society of Food Science and Nutrition
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41 |
Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder
/ [Yu, Hyeon Hee;] / Korean Journal of Human Ecology
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42 |
Quality characteristics of cookies added with RS4 type resistant corn starch
/ [Bae, Chun-Ho;Park, Gyu-Hwan;Kang, Woo-Won;Park, Heui-Dong;] / Food Science and Preservation
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43 |
Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies
/ [Kim, Mi-Seon;Park, Jong Dae;Lee, Hyun Yu;Kum, Jun Seok;] / Journal of the Korean Society of Food Science and Nutrition
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44 |
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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45 |
Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder
/ [Jin, So-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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46 |
Quality characteristics of short bread cookies with added green whole grain rice powder
/ [Paik, Seung-Hee;Lee, Eui-Seok;Hong, Soon-Taek;Ku, Ja-Hyeong;Nam, Myoung Soo;] / Korean Journal of Agricultural Science
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47 |
Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder
/ [Kim, Ji Won;Kim, Sang Hee;Yoon, Hyang-Sik;Song, Dal Nym;Kim, Min Ja;Chang, Who-Bong;Song, In Gyu;Eom, Hyun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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48 |
The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder
/ [Song, Ji Hun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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49 |
Quality characteristics of cookies added with jujube powder
/ [Kim, Min Jung;Choi, Ji Eun;Lee, Jun Ho;] / Food Science and Preservation
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50 |
Quality Characteristics of Cookies Prepared with Oat and Barley Powder
/ [Kim, Bo Young;Choi, Hee Sun;Lyu, Eun Soon;] / Korean journal of food and cookery science
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51 |
Quality Characteristics of Cookies with Persimmon Peel Powder
/ [Lim, Hyun-Sook;Cha, Gyung-Hee;] / Korean journal of food and cookery science
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