1 |
Quality Characteristics of Noodle Added with Chlorella Extract
/ [;;] / The Korean Journal of Food And Nutrition
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2 |
Quality Characteristics of Wet Noodle with Maesil(Prunus mume) Juice
/ [Lee, Hyun-Ae;Nam, Eun-Sook;Park, Shin-In;] / Journal of the Korean Society of Food Culture
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3 |
Effect of Synnemata of Beauveria bassiana on the Properties of Noodle
/ [Bae, Song-Hwan;Lee, Chan;Lee, Seok-Won;Yoon, Chul-Sik;Jung, Soo-Hyun;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of Noodles Containing Pleurotus eryngii
/ [Sung, Song-Yi;Kim, Mi-Hyun;Kang, Mi-Young;] / Korean journal of food and cookery science
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5 |
Effect of Chinese Chives Addition on Retrogradation Rate and Storage Stability of Frozen Noodle
/ [Kwak, Yeon-Ju;] / The Korean Journal of Food And Nutrition
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6 |
Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle
/ [Chung Hai-Jung;Choi, Min-Hee;Chang Hak-Gil;Kim Joo-Sook;Kim Woo-Jung;] / Korean journal of food and cookery science
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7 |
Effects of Addition of Polymannuronic Acid on the Quality of Wet Noodles
/ [Kim, Dong-Hee;] / The Korean Journal of Food And Nutrition
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8 |
Quality Characteristics of Naengmyon Added with Persimmon (Diospyos kaki L. folium) Leaf Powder
/ [Nam Seng-Goo;Lee Bo-Su;Park Ju-Sek;Lee Won-Young;] / Food Science and Preservation
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9 |
Effects of Membrane-filtered Powder of Sunmul on the Quality Characteristics of Noodles
/ [Chung, Hai-Jung;Choi, Min-Hee;Kim, Woo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Effect of Prunus mume Byproduct Obtained from Liqueur Manufacture on Quality Characteristics of Noodles
/ [Park, La-Young;Chae, Myoung-Hee;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Effect of Extracts from Morus alba L. and Curcuma aromatica on Shelf-life and Quality of Wet Noodle
/ [Park, Na-Bi;Lee, So-Young;Yoon, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, So-Jeong;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Lee, Ho-Dong;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
The Development of Functional Cold Buckwheat Noodles Using Biological Activities of Hot Water Extracts of Ligularia fischeri and Angelica gigas Nakai
/ [Chang, Sang-Keun;Kim, Jun-Ho;Oh, Hae-Sook;] / Journal of the Korean Society of Food Culture
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13 |
The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder
/ [Park, So-Hee;Lee, Jong-Ho;] / Korean journal of food and cookery science
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14 |
Quality Characteristics of Noodle Added with Browned Oak Mushroom(Lentinus edodes)
/ [Kim, Se-Young;Kang, Mi-Young;Kim, Mi-Hyun;] / Korean journal of food and cookery science
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15 |
Quality Characteristics of Injeulmi Made with Different Ratios of Mulberry Leaf Powder
/ [Kang, Yang-Sun;Hong, Jin-Sook;] / Korean journal of food and cookery science
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16 |
Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
/ [Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;] / Korean journal of food and cookery science
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17 |
Quality Characteristics of Noodle (Garakguksu) with Curcuma longa L. Powder
/ [Song, Seung-Heon;Jung, Hyun-Sook;] / Korean journal of food and cookery science
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18 |
Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten
/ [Kim, Soo-Min;Kim, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten
/ [Kim, Soo-Min;Kim, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract
/ [Oh, Bong-Yun;Lee, You-Seok;Kim, Young-Ok;Kang, Jeong-Hwa;Jung, Kyung-Ju;Park, Jang-Hyun;] / Korean Journal of Food Science and Technology
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21 |
Quality Characteristic and Antioxidant Activities of Majakgwa added Pine Needle Powder
/ [Jin, So-Yeon;] / The Korean Journal of Food And Nutrition
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22 |
Effect of Extracts from Acanthopanax senticosus and Eucommia ulmoides on Shelf-Life and Quality of Wet Noodle
/ [Jung, Ji-Yeon;Song, Eu-Jin;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Lee, So-Jeong;Yoon, So-Young;Lee, Chung-Jo;Park, Na-Bi;Kwak, Ji-Hee;Lee, Ho-Dong;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder
/ [Jung, Bok-Mi;] / Korean journal of food and cookery science
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24 |
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder
/ [Park, Geum-Soon;Kim, Ji-Young;] / Korean journal of food and cookery science
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25 |
Quality Characteristics of Noodles Added with Domestic Germinated Barley
/ [Ha, Dung-Minh;Park, Yang-Kyun;] / Food Science and Preservation
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26 |
Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder
/ [Park, In-Duck;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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27 |
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Sung-Hee;Jung, Bok-Mi;] / Korean journal of food and cookery science
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28 |
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
/ [Park, Sung Hee;Ryu, Ho Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
Study on Rheological Properties of Wheat Flour Mixed with Garlic Powder
/ [Lee, Hyun-Joo;] / The Korean Journal of Food And Nutrition
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30 |
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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31 |
Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
/ [Jeon, Ki Hong;Hwang, Yoon Seon;Kim, Young Boong;Kim, Eun Mi;Park, Jong Dae;Choi, Jin Young;] / Food Science of Animal Resources
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32 |
Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
/ [Park, Woo-Po;] / Food Science and Preservation
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33 |
Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders
/ [Cheng, Li;Kim, Sin-Joung;Kil, Jeung-Ha;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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34 |
Physical and Cooking Properties of Commercial Dried Noodles Supplemented with Functional Ingredients
/ [Hwang, Seong-Yun;Kang, Kun-Og;] / Journal of the East Asian Society of Dietary Life
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