1 |
Quality Characteristic and Optimization of Iced Cookie with Addition of Jinuni bean(Rhynchosia volubilis)
/ [Ko, Young-Joo;Joo, Na-Mi;] / Korean journal of food and cookery science
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2 |
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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3 |
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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4 |
Effect of Waxy Barley Bread with Trans Fat on the Lipid Profile and Fatty Acid Composition in Healthy Korean Adults
/ [Noh, Kyung-Hee;Huh, Young;Jang, Ji-Hyun;Shin, Jin-Hyuk;Lee, Mi-Ock;Lee, Kyung-Sik;Lee, Seong-Hwan;Kim, Do-Hoon;Park, Yong-Kyu;Cho, Kyung-Hwan;Song, Young-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
The Antioxidant Activity of Korean Cactus (Opuntia humifusa) and the Quality characteristics of Cookies with Cactus Powder added
/ [Han, Im-Hee;Lee, Kyong-Ae;Byoun, Kwang-Eui;] / 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 |
The Characteristics and Optimization of Brown Rice Cookies Prepared using Chungkukjang
/ [Song, Yun-Hee;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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8 |
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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9 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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10 |
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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11 |
Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
/ [Lee, Hye-Jeong;Pak, Hee-Ok;Jang, Jae-Seon;Kim, Sung-Su;Han, Chan-Kyu;Oh, Jae-Bok;Do, Wan-Yeo;] / The Korean Journal of Food And Nutrition
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12 |
Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus
/ [Ko, Hee-Chul;] / Journal of the East Asian Society of Dietary Life
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13 |
Quality Charactistics of Frozen Cookies with Buckwheat Flour
/ [Lee, Hyun-Joo;Kim, Min-A;Lee, Hyun-Ja;Whang, Seong-Yun;Chung, Yoon-Kyung;] / Journal of the East Asian Society of Dietary Life
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14 |
Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (II) - Quality Characteristics of Sugar Snap-Cookie -
/ [Hwang, Seung-Hwan;] / Journal of the East Asian Society of Dietary Life
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15 |
Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (I) - Rheology Characteristics of Cookie Dough -
/ [Hwang, Seung-Hwan;Hong, Jin-Sook;] / Journal of the East Asian Society of Dietary Life
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16 |
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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17 |
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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18 |
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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19 |
Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang
/ [Lee, Hye-Jeong;Kim, Sung-Soo;Han, Chan-Kyu;Oh, Hwan-Hee;Kim, Hyo-Jung;Lee, Soon-Woo;Choi, Yu-Shick;Choi, Eun-Young;Kim, Mi-Kyung;Kim, Weon-Mo;] / Korean journal of food and cookery science
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20 |
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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21 |
Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics
/ [Chung, Minju;Lee, Sun-Mee;Joo, Nami;] / The Korean Journal of Food And Nutrition
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22 |
Quality Characteristics of Cookies Different with Various Fat
/ [Yoo, Seung-Seok;Jeong, Hyun-Chul;] / Journal of the East Asian Society of Dietary Life
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23 |
Antioxidant Activity and Properties Characteristics of Pound Cakes Prepare using Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
/ [Lee, Hye-Jeong;Pak, Hee-Ok;Jang, Jae-Seon;Kim, Sung-Su;Han, Chan-Kyu;Han, Jae-Heung;Oh, Jae-Bok;] / The Korean Journal of Food And Nutrition
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24 |
Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
/ [Kwon, Yu-Ri;Jung, Myung-Hoon;Cho, Jun-Hyeon;Song, You-Chun;Kang, Hang-Won;Lee, Won-Young;Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
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25 |
Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
/ [Yi, A-Young;Kim, Ye-Seul;Lee, Jeung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Quality characteristics of cookies that contain different amounts of chlorella powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Jeong, Eun-Ja;] / Food Science and Preservation
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28 |
The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf
/ [Kim, Ji-Hyun;Kim, Se-Jung;Yun, Jung-Mi;] / The Korean Journal of Food And Nutrition
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29 |
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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30 |
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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31 |
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
/ [Jin, So-Yeon;Lee, Eun Ji;Gil, Ga Young;Joo, Shin Youn;] / Journal of the East Asian Society of Dietary Life
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