1 |
Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent
/ [Mo, Eun-Kyoung;Jegal, Sung-A;Im, Deuk-Kyun;Lee, Mi-La;Sung, Chang-Keun;] / Korean Journal of Food Science and Technology
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2 |
Preparation of Jeung-Pyun Added with Ultrafiltred Powder of Sunmul
/ [Chung, Hai-Jung;Joo, Sin-Youn;Kim, Woo-Jung;] / Korean journal of food and cookery science
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3 |
Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder
/ [Lee, Sun-Mee;Jung, Hyeon-A;Joo, Na-Mi;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of Jeungpyun Manufactured by Ginseng Makgeolli
/ [Sung, Jin-Hee;Han, Myung-Joo;] / Korean journal of food and cookery science
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5 |
Color, Volatiles and Organoleptic Acceptability of Mixed Powders of Red Ginseng and Cheonggukjang
/ [Kwon Joong-Ho;Shin Jin-Ki;Moon Kwang-Deog;Chung Hun-Sik;Jeong Yong-Jin;Lee Eun-Joo;Ahn Dong-U.;] / Food Science and Preservation
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6 |
Acceptance of Hondonbyung with Different Mixing Ratio of Leaf and Root of Angelicae powder
/ [Choi Eun-Jung;Kim Hyang-Sook;] / Korean journal of food and cookery science
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7 |
Study of Hongsambak for Medicinal Foods Applications -Nutritional Composition, Antioxidants Contents and Antioxidative Activity-
/ [Park, Sung-Hye;Kim, Woon-Ju;] / Journal of Physiology & Pathology in Korean Medicine
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8 |
Effects of Gamma Irradiation on Quality of Jeung-pyun during Storage
/ [Kim, Seong-Ju;Kim, Young-Hee;Yang, Hyo-Jin;Chang, Kyu-Seob;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Changes in Properties of Jeung-pyun Prepared with the Addition of Milk
/ [Jang, Jung-Sun;Park, Young-Sun;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of Soybean Dasik Containing Different Amounts of Red Ginseng Gel
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Kim, Bo-Ram;] / The Korean Journal of Food And Nutrition
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11 |
Quality Characteristics of Jeung-pyun not Made with Parched Tea Leaf Powder
/ [Kim, Sang-Hee;Hong, Jin-Sook;] / Journal of the East Asian Society of Dietary Life
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12 |
A Study on Manufacturing Functional Malt Syrup
/ [Heo, Yun-Haeng;Jeong, Eun-Ja;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
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13 |
Quality Characteristics of Red Ginseng Cheonggukjang According to Addition Methods of Red Ginseng
/ [Jeong, Yong-Jin;Woo, Seung-Mi;Kwon, Joong-Ho;Choi, Myung-Sook;Seong, Jong-Hwan;Lee, Jong-Won;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Comparison of Functional Properties of Cheonggukjang by Using Red Ginseng
/ [Park, Nan-Young;Seong, Jong-Hwon;Choi, Myung-Sook;Moon, Kwang-Deog;Kwon, Joong-Ho;Jeong, Yong-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Brown Rice Dasik Addition of White, Red and Black Ginseng Powder
/ [Kim, Ae-Jung;Han, Myung-Ryun;Joung, Kyung-Hee;Kang, Shin-Jeong;] / The Korean Journal of Food And Nutrition
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16 |
Immune Activity of Mosidae and Quality Characteristics of Brown Rice Dasik Using Mosidae Powder
/ [Kim, Ae-Jung;Han, Myung-Ryun;Kim, Myung-Hwan;Tae, Ki-Hwan;Lee, Soo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder
/ [Kim, Sung-Hyang;Park, Geum-Soon;] / Journal of the East Asian Society of Dietary Life
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18 |
Quality Characteristics of Injeulmi by Different Ratios of Red Ginseng Powder, Water and Sugar
/ [Han, Min-Soo;Choi, Esther;Kim, Mi-Hwan;] / Journal of the Korea Academia-Industrial cooperation Society
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19 |
Effects of Fermented Red Ginseng Extracts on Hyperglycemia in Streptozotocin-induced Diabetic Rats
/ [Kim, Hyun-Jeong;Chae, In-Gyeong;Lee, Sung-Gyu;Jeong, Hyun-Jin;Lee, Eun-Ju;Lee, In-Seon;] / Journal of Ginseng Research
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20 |
Quality Characteristics of Brown rice Jeung-pyun
/ [Jeong, Sang-Yeol;Park, Mi-Jung;Lee, Sook-Young;] / Journal of the Korean Society of Food Culture
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21 |
The Quality Characteristics of Jeung-pyun Using High Yielding Type Rice and Processing Type Rice
/ [Choi, Chun Ok;Shim, Ki Hoon;Jeong, Hee Nam;Choi, Ok Ja;] / The Korean Journal of Community Living Science
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22 |
The characteristics of Quality and Anti-oxidation of Brown Rice Jeung-pyun Dough Containing Different Amounts of Acorn Flour
/ [Jeong, Sang-Yeol;Lee, Sook-Young;] / Korean journal of food and cookery science
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