1 |
Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders
/ [;;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Quality Characteristics of Bread Added with Black Sesame Powder
/ [Choi, Soon-Nam;Chung, Nam-Yong;] / Korean journal of food and cookery science
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3 |
Quality Characteristics of Pound Cake with Chlorella Powder
/ [Chung, Nam-Yong;Choi, Soon-Nam;] / Korean journal of food and cookery science
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4 |
The Quality Characteristics of Bread with Added Buckwheat Powder
/ [Choi, Soon-Nam;Chung, Nam-Yong;] / Korean journal of food and cookery science
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5 |
Physical Properties of Dough with Bamboo Leaf Powder
/ [Hwang, Su-Jung;] / Food Science and Preservation
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6 |
Quality Characteristics of Sponge Cake upon Addition of Paprika Powder
/ [Jeong, Chang-Ho;Kim, Jin-Hee;Cho, Jeong-Rai;Ahn, Cheol-Gun;Shim, Ki-Hwan;] / Food Science and Preservation
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7 |
Quality Characteristics of Seasoned Sauce and Seasoned Pork Rib with added Pine Needle Powder during Storage
/ [Lee, Ji-Eun;Oh, Myung-Suk;] / Journal of the Korean Society of Food Culture
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8 |
Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage
/ [Kang, Byung-Sun;Moon, Sung-Won;] / Food Science and Preservation
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9 |
Optimization of Ingredient Mixing Ratio for Preparation of Sponge Cake with Bamboo (Pseudosasa japonica Makino) Leaves Powder
/ [Park, Jung-Eun;Jeong, Heung-Do;Jang, Myung-Sook;] / Korean journal of food and cookery science
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10 |
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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11 |
Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice
/ [Lee, Hyun-Jung;Kim, So-Yun;Park, Jae-Hee;Kim, Rae-Young;Jeong, Hyeon-Suk;Park, Eunju;] / Korean journal of food and cookery science
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12 |
Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder
/ [Choi, Soon-Nam;Kim, Hyun-Jung;Joo, Mi-Kyoung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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13 |
Physiological Activities of Extracts from Fomitella fraxinea on Brown Rice added Rice Bran, Pine Needle and Tumeric Powder
/ [Park, Hyo-Suk;Jeon, Tae-Woog;Choi, Han-Seok;Kim, Joong-Man;Kim, Myung-Kon;] / The Korean Journal of Mycology
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14 |
Effects of Fermented Diet Using Probiotics from Pine Needle Microbes on Growth Performance, Blood Characteristics, Carcass Traits and Economy of Pigs
/ [Song, Young-Min;Chu, Gyo-Moon;Ha, Ji-Hee;Lee, Hyun-Jong;Kim, Sam-Churl;Kim, Hoi-Yun;] / Journal of agriculture & life science
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15 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Cake with Mugwort (Pseudosasa japonica Makino) Powder
/ [Oh, Suk-Tae;Park, Jung-Eun;] / Korean journal of food and cookery science
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16 |
Quality Characteristics of Bread Added with Paprika Powder
/ [Choi, Soon-Nam;Kim, Hyun-Jung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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