1 |
The Quality Characteristics of Sulgidduk with the Addition of Citron Preserved in Sugar
/ [Lee Jin-Sook;Hong Jin-Sook;] / Korean journal of food and cookery science
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2 |
Quality Characteristics of Sulgiduck by the Addition of Astringency Persimmon Paste
/ [Hong Jin-Sook;Kim Myoung-Ae;] / Korean journal of food and cookery science
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3 |
Chemical Composition of Smilax china Leaves and Quality Characteristics of Rice Cakes Prepared with Its Water Extract
/ [Jeon, Jeong-Ryae;Jin, Tie-Yan;Kim, Jean;Park, Jyung-Rewng;] / Food Science and Biotechnology
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4 |
Quality Characteristics of Sulgidduk by the Addition of Sea tangle
/ [Cho Myung-Suk;Hong Jin-Sook;] / Korean journal of food and cookery science
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5 |
Quality Characteristics of Baikseolgi Made with Hovenia dulcis
/ [Ryu, Mi-Nam;Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;] / Food Engineering Progress
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6 |
Optimization of Ingredient Mixing Ratio for Preparation of Sulgidduk with Saltwort (Salicornia herbacea L.)
/ [Jang, Myung-Sook;Park, Jung-Eun;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Quality Characteristics of Sulgidduk Containing Added Tomato Powder
/ [Lee, Jin-Sook;Cho, Myung-Suk;Hong, Jin-Sook;] / Korean journal of food and cookery science
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8 |
Quality Characteristics of Sulgitteok Added with Lotus Root Powder
/ [Yoon, Sook-Ja;Choi, Bong-Soon;] / Korean journal of food and cookery science
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9 |
Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage
/ [Chung, Mi-Sook;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of Sulgitteok Prepared with Aloe Vera Sap during Storage
/ [Choi, Eun-Hi;] / Journal of the Korean Society of Food Culture
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11 |
Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder
/ [Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook;] / Korean journal of food and cookery science
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12 |
Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of Sulgidduk
/ [Kim, Jong-Wook;Hwang, Su-Jung;] / Journal of the Korean Society of Food Culture
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13 |
Quality Characteristics of Sulgidduk Prepared with Ulmus Cortex Powder
/ [Jun, Mi-Kyoung;Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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14 |
Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder
/ [Yoon, Sook-Ja;] / Korean journal of food and cookery science
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15 |
Quality Characteristics of Sulgidduk by the Addition of Tofu
/ [Ryu, Yung-Ki;Kim, Yeon-O;Kim, Kyung-Mee;] / Korean journal of food and cookery science
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16 |
Quality Characteristics of Sulgidduk Prepared with Different Amounts of Green Laver Powder
/ [Lee, Ji-Hyun;Yoon, Sook-Ja;] / Korean journal of food and cookery science
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17 |
Quality Characteristics of Sulgidduk Prepared with Houttuynia cordata Thunb. Powder
/ [Eun, Soon-Duk;Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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18 |
Quality Characteristics of Sulgidduk with Prepared Glutinous Corn Flour
/ [Hyun, Young-Hee;Nam, Hae-Won;Pyun, Jin-Won;] / The Korean Journal of Food And Nutrition
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19 |
Quality Characteristics of Sulgidduk with Paprika
/ [Cho, Myung-Suk;Lee, Jin-Sook;Hong, Jin-Sook;] / Korean journal of food and cookery science
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20 |
The Quality Characteristics of Sulgidduk Prepared with Green Tea or Rosemary Powder
/ [Gwon, So-Young;Moon, Bo-Kyung;] / Korean journal of food and cookery science
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21 |
A Study of the Quality Characteristics of Sulgidduk Added with Dropwort Oenanthe javanica D.C. Powder
/ [Sung, Ki-Hyub;Hong, Jin-Sook;Seo, Bong-Hee;Choi, Jin-Joo;] / Journal of the East Asian Society of Dietary Life
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22 |
Quality Characteristics of Seolgiddeok added with Broccoli(Brassica oleracea var. italica Plen.) Powder
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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23 |
Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder
/ [Shin, Seung-Mee;Jung, Jung-Suk;Han, Myung-Ryun;Kim, Ae-Jung;Kim, Young-Ho;] / Korean journal of food and cookery science
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24 |
Quality Characteristics of Sulgiddeok with Different Commercial Rice Flours
/ [Han, Sook-Kyoung;Rho, Jeong-Ok;] / The Korean Journal of Food And Nutrition
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25 |
Quality Characteristics of Paeksulgi (Korean rice cake) Containing Various Levels of Whey Protein Isolate Powder
/ [Kim, Chan-Hee;] / Journal of the Korean Society of Food Culture
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26 |
Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder
/ [Joo, Hang-Sook;Park, Jung-Eun;Jang, Myung-Sook;] / Korean journal of food and cookery science
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27 |
A Study on the Development of Cooked Rice according to the Different Coating Ratio of Yacon(Polymia sonchifolia) Root and Its Antioxidant and Sensory Properties
/ [Lee, Ae-Rang;] / The Korean Journal of Food And Nutrition
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28 |
Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder
/ [Jung, Jung-Suk;Shin, Seung-Mee;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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29 |
Quality Properties of Jeungpyun Prepared with Cabbage (Brassica oleracea var. capitata) Powder
/ [Kim, Gyu-Yeol;Yang, Mi-Ok;] / Journal of the East Asian Society of Dietary Life
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30 |
Quality Characteristics of Sulgidduk Containing Yam (Dioscorea japonica THUMB) Powder
/ [Kim, Jung-Sun;Kwak, Eun-Jung;] / Journal of the Korean Society of Food Culture
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31 |
Quality Characteristics of Sulgidduk Added with Hydrangea serrata Seringe Powder
/ [Choi, Bong-Soon;Kim, Hye-Young;] / The Korean Journal of Community Living Science
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32 |
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
/ [Lim, Jeom-Hee;Jeong, Soon-Young;Kim, Jae-Hwan;] / Korean journal of food and cookery science
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33 |
Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder
/ [Doo, Hwa-Jin;Shim, Jae-Yong;] / Korean journal of food and cookery science
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34 |
Studies on Antioxidant Activity, Total Flavonoids and Polyphenols, and Reducing Power in Yakju with Different Ratios of Dandelion Root
/ [Lee, Jong-Bok;Park, Hye-Kyong;Lee, Jong-Suk;Kim, Myung-Hee;] / Journal of the East Asian Society of Dietary Life
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35 |
Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder
/ [Cho, Kyung-Ok;Kim, Hyun-Sook;] / Journal of the Korean Society of Food Culture
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36 |
Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders
/ [Lee, Jun Ho;Kim, Ji-Hye;] / Food Engineering Progress
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37 |
Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder
/ [Kim, Mee-Jin;Chung, Hai-Jung;] / Food Science and Preservation
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38 |
The Quality Characteristics of Sulgidduk Prepared with Parsley powder
/ [Lim, Jeom-Hee;Park, Jong-Hee;] / Korean journal of food and cookery science
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39 |
Quality Characteristics of Sulgidduk Supplemented with Ligularia fischeri Powder
/ [Kang, Yang-Sun;Kim, Jung-Soo;] / Journal of the East Asian Society of Dietary Life
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40 |
Quality Characteristics of Sulgidduk Prepared with Apple Powder
/ [Lim, Jeom-Hee;] / Korean journal of food and cookery science
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41 |
Antioxidant Activities and Quality Characteristics Sulgidduk Prepared with Yangha Buds (Zingiber Miogar R)
/ [Lee, Hyun-Ju;Woo, Naruyah;Kim, Ae-Jung;] / Journal of the Korean Society of Food Culture
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42 |
The Quality Characteristics and Antioxidative Activity of Sulgidduk Supplemented with Ramie Leaf Powder
/ [Park, Seong-Soon;Kim, Sun-Im;Sim, Ki-Hyeon;] / Korean journal of food and cookery science
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43 |
Quality Characteristics of Sulgidduk Supplemented with Citrus Peel Powder
/ [Kim, Jung-Hyon;Kim, Min-Young;] / Journal of the Korean Society of Food Science and Nutrition
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44 |
Physicochemical and Sensory Characteristics of Yakju Fermented with Different Ratios of Dandelion (Taraxacum platycarpum) Root Powder
/ [Lee, Jong-Bok;Lee, Jong-Suk;Kim, Myung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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45 |
Changes in the Quality Characteristics of Topokkidduk Prepared with Garlic Powder
/ [Kim, Mi-Seon;Park, Jong-Dae;Lee, Hyun-Yu;Park, Sung-Soo;Kum, Jun-Seok;] / Journal of the Korean Society of Food Science and Nutrition
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46 |
The Quality Characteristics of Backsulgi with Dough Ripe Stage Rice and Yellow Ripe Stage Rice
/ [Park, So-Ra;Lee, Jeung Hee;] / Korean journal of food and cookery science
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47 |
Quality Changes of Sulgidduk Added Cheonnyuncho (Oputia Humifusa) Fruit Powder during Storage
/ [Jan, Seung-Youn;Kim, Myung Hee;Hong, Geum Ju;] / Korean journal of food and cookery science
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48 |
Quality Characteristics of Sulgidduk with Different Amounts of Dried Tangerine Peel Powder
/ [Ahn, Gee-Jung;Lee, Yeon-Jung;] / Korean journal of food and cookery science
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49 |
Quality Characteristics of Sulgidduk added with Aronia (Aronia melanocarpa) Powder
/ [Park, Eo Jin;] / Journal of the East Asian Society of Dietary Life
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50 |
The Effect of Added Dandelion on Antioxidative Activity and Quality Characteristics of Jeolpyon
/ [Gwag, Jung Soon;Yang, Ming;Park, Inshik;] / The Korean Journal of Food And Nutrition
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51 |
Antioxidative Activities and Quality Characteristics of the Aster scaber Bibimbap for Home Meal Replacement with Varied Blanching Pre-treatment
/ [Choi, Su-Jin;Kim, Hae-Young;] / Journal of the Korean Society of Food Culture
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52 |
Effects of Rice Flours Prepared with Different Milling Methods on Quality of Sulgidduk
/ [Park, Jae-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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