1 |
Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran
/ [Chang, Kyung-Hi;Byun, Gwang-In;Park, Sang-Ha;Kang, Woo-Won;] / Food Science and Preservation
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2 |
Optimization of Iced Cookie with Arrowroot Powder Using Response Surface Methology
/ [Lee, Ji-Hee;Soung, Yun-Hee;Lee, Sun-Mee;Jung, Hee-Sun;Paik, Jae-Eun;Joo, Na-Mi;] / Korean journal of food and cookery science
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3 |
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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4 |
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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5 |
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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6 |
Physicochemical and Sensory Characteristics of Rice Cookies Based on Goami 2 with Sesames(White and Black) and Perilla Seeds
/ [Jung, Young-Jeong;Seo, Han-Seok;Myung, Jyong-Eun;Shin, Jeong-Min;Lee, Eun-Ju;Hwang, In-Kyeong;] / 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 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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11 |
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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12 |
Optimizing Production Conditions of Germinated Brown Rice Cookie Prepared with Beet Powder
/ [Joo, Na-Mi;Kim, Soo-Jeong;] / Journal of the Korean Dietetic Association
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13 |
Optimization of Germinated Brown Rice Cookie Prepared with (Laminaria longissima) Seatangle Powder
/ [Pyo, Seo-Jin;Lee, Sun-Mee;Joo, Na-Mi;] / Korean journal of food and cookery science
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14 |
Quality Characteristics of Cookies with Garlic Paste
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Shin, Seung-Mee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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15 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
/ [Lee, Hee-Jeong;Joo, Na-Mi;] / Korean journal of food and cookery science
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16 |
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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17 |
Optimizing Production Conditions for Germinated Brown Rice Cookies Prepared with Onion Powder
/ [Park, So-Yeon;Jung, Eun-Kyung;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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18 |
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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19 |
Study on Rheological Properties of Wheat Flour Mixed with Buckwheat Powder
/ [Lee, Hyun-Ja;Kim, Min-A;Lee, Hyun-Joo;] / Journal of the East Asian Society of Dietary Life
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20 |
Application of Response Surface Methodology for the Optimization of Process in Food Technology
/ [Sim, Chol-Ho;] / Food Engineering Progress
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21 |
Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil
/ [Jung, Eunkyung;Joo, Nami;] / The Korean Journal of Food And Nutrition
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22 |
Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage
/ [Hwang, Jong-Hyun;Lee, Kyung-Haeng;] / The Korean Journal of Food And Nutrition
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23 |
Optimization of Cookies Prepared with Mori cortex radicis Powder
/ [Park, Young Il;Joo, Nami;] / The Korean Journal of Food And Nutrition
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24 |
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
/ [Shin, Dong-Sun;Yoo, Yeon-Mi;Park, Bo-Ram;] / Korean journal of food and cookery science
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