1 |
Studies on the Quality Characteristics of Functional Muffin Prepared with Different Levels of Grape Seed Extract
/ [Joo, Sin-Yoon;Choi, Min-Hee;Chung, Hai-Jung;] / Journal of the Korean Society of Food Culture
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2 |
Rheological Properties of Bread Dough Added with Enteromorpha intenstinalis
/ [Lim, Eun-Jeong;Lee, Yoo-Hyun;Huh, Chai-Ok;Kwon, Soon-Hyung;Kim, Ji-Young;Han, Yong-Bong;] / Korean Journal of Food Science and Technology
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3 |
Quality Characteristics of Muffins with Different Fat and Methods
/ [Jung, Kyong-Im;Shin, Eun-Soo;Kim, Sang-Ae;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Muffins with added Dukeum (pan-fired) Ramie Leaf (Boehmeria nivea) Powder using Response Surface Methodology
/ [Lee, Yu-Jin;Woo, Koan-Sik;Jeong, Heon-Sang;Kim, Woon-Ju;] / Journal of the Korean Society of Food Culture
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5 |
Impacts of the Proportion of Sea-tangle on Quality Characteristics of Muffin
/ [Kim, Jung-Hee;Kim, Jang-Ho;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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6 |
Optimization of Spirulina Madeleine Using Response Surface Methodology
/ [Kim, Min-Hee;Kim, Hye-Jeong;Kim, Mi-Yeon;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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7 |
Quality Properties of Jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa)
/ [Kim, Myung-Hee;Hong, Geum-Ju;] / Korean journal of food and cookery science
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8 |
Quality Characteristics of Muffins Containing Domestic Blueberry (V. corymbosum)
/ [Hwang, Seung-Hwan;Ko, Seong-Hye;] / Journal of the East Asian Society of Dietary Life
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9 |
Quality Characteristics of Muffins Containing Purple Colored Sweetpotato Powder
/ [Ko, Seong-Hye;Seo, Eun-Ok;] / Journal of the East Asian Society of Dietary Life
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10 |
Quality Characteristics of Muffins added with Garlic Paste
/ [Kim, Ae-Jung;Shin, Seung-Mee;Joung, Kyung-Hee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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11 |
Quality Characteristics and Optimization of Rice Muffin Containing Chinese Artichoke (Stachys sieboldii MIQ) Powder Using Response Surface Methodology
/ [Park, Young Il;Lee, Sun-Mee;Joo, Nami;] / Journal of the Korean Dietetic Association
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12 |
Quality Characteristics of Muffins Containing Bokbunja (Rubus coreus Miquel) Powder
/ [Ko, Dae-Young;Hong, Ha-Young;] / Journal of the East Asian Society of Dietary Life
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13 |
Effect of Brown Rice Flour on Muffin Quality
/ [Jung, Kyong-Im;Cho, Eun-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder
/ [Kim, Hyun-Young;Seo, Hye-In;Ko, Jee-Yeon;Song, Seuk-Bo;Kim, Jung-In;Lee, Jae-Saeng;Jung, Tae-Wook;Kim, Ki-Young;Kwak, Do-Yeon;Oh, In-Seok;Kim, Chang-Soon;Jeong, Heon-Sang;Woo, Koan-Sik;] / The Korean Journal of Food And Nutrition
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15 |
Quality Characteristics of Tarakjuk (Milk Porridge) Prepared with Brown Rice
/ [Ahn, Jong-Sung;Kong, Suk-Gil;Cho, Sung-Hyun;] / The Korean Journal of Food And Nutrition
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16 |
Quality Characteristics of Muffins containing Akebia quinata Leaves Powder
/ [Lee, Jun-Ki;Lee, Kang-Ju;Jo, Hyeon-Ju;Kim, Kyung-Im;Yoon, Jin-A;Chung, Kang-Hyun;Song, Byeong Chun;An, Jeung Hee;] / The Korean Journal of Food And Nutrition
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17 |
Quality and Sensory Characteristics of Bechamel Sauce with Freeze-Dried Mugwort
/ [Kim, Se-Han;Park, Ki-Bong;Cho, Sung-Hyun;] / The Korean Journal of Food And Nutrition
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18 |
Optimization of Muffin preparation upon Addition of Jerusalem Artichoke Powder and Oligosaccharide by Response Surface Methodology
/ [Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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19 |
Quality Characteristics of Muffin with Added Corni fructus Powder
/ [Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Lee, Jeong-Ae;Go, Geun-Bae;Son, Byeong-Gil;Gang, Suk-Won;An, Sang-Hee;] / Korean journal of food and cookery science
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20 |
Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
/ [Choi, Young-Sim;Kim, Sun-Kyung;Mo, Eun-Kyoung;] / Food Science and Preservation
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21 |
Optimization of Muffin with Dropwort Powder Using Response Surface Methodology
/ [Park, Geum-Soon;Kim, Ji-Young;] / Journal of the Korean Society of Food Culture
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22 |
Quality Characteristics of Muffin Added with Bitter Melon (Momordica charantia L.) Powder
/ [An, Sang-Hee;] / Korean journal of food and cookery science
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