1 |
Quality Characteristics of Cookies with Black Rice Flour
/ [Lee Jung-Shin;Oh Myung-Suk;] / Korean journal of food and cookery science
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2 |
Preparation and Quality Characteristics of Sugar Cookies using Citron Powder
/ [Kong, Hee-Jung;Kim, Hae-Young;] / Korean journal of food and cookery science
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3 |
Quality Characteristics of Cookies with Brown Rice Flour
/ [Lee, Mi-Hye;Oh, Myung-Suk;] / Journal of the Korean Society of Food Culture
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4 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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5 |
Physicochemical and Sensory Characteristics of Pumpkin Cookies Using Ginseng Powder
/ [Park, Ji-Hyun;Kim, Hae-Young;] / Korean journal of food and cookery science
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6 |
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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7 |
Optimization of Muffin with Dried Rhynchosia Molubilis Powder Using Response Surface Methodology
/ [Lee, Sun-Mee;Joo, Na-Mi;] / Korean journal of food and cookery science
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8 |
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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9 |
Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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10 |
Optimization of Cookie Preparation by Addition of Yam Powder
/ [Joo, Na-Mi;Lee, Sun-Mee;Jung, Hee-Sun;Park, Sang-Hyun;Song, Yun-Hee;Shin, Ji-Hun;Jung, Hyeon-A;] / Food Science and Preservation
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11 |
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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12 |
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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13 |
Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean
/ [Kim, Joon-Hee;Lee, Young-Tack;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Optimization of Iced Cookie with Dried Lotus Root Powder Using Response Surface Methodology
/ [Song, Yun-Hee;Lee, Ji-Hee;Jeong, Hui-Seon;Park, Sang-Hyun;Jung, Hyeon-A;Joo, Na-Mi;] / Preventive Nutrition and Food Science
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15 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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16 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
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17 |
Antioxidant Activity and Quality Characteristics of Perilla leaves(Perilla frutescens var. japonica HARA) Cookies
/ [Choi, Hae-Yeon;Oh, So-Yeon;Lee, Yang-Soon;] / Korean journal of food and cookery science
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18 |
The Characteristics and Optimization of Brown Rice Cookies Prepared using Chungkukjang
/ [Song, Yun-Hee;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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19 |
Assessment of Quality Characteristics of Cookies Prepared with Shrimp Powder for a Snack Served to Kindergarteners
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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20 |
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
/ [Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong;] / Food Engineering Progress
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21 |
Quality Characteristics of Cookies Different with Various Fat
/ [Yoo, Seung-Seok;Jeong, Hyun-Chul;] / Journal of the East Asian Society of Dietary Life
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22 |
Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus
/ [Ko, Hee-Chul;] / Journal of the East Asian Society of Dietary Life
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23 |
Quality Characteristics of Cookies Prepared with Ulleung-Maesil (Prunus mume fruit) Powder
/ [Kim, Mi-Hyun;Lee, Jin-Sil;] / Journal of the Korean Home Economics Association
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24 |
Reparatory and Preventive Effects of Oriental Herb Extract Mixture (OHEM) on Hyperuricemia and Gout
/ [Lee, Ji-Eun;An, Jeong-Mi;Yang, Hee-Jin;Kim, Byung-Woo;Park, Ki-Moon;] / Food Science and Biotechnology
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25 |
Optimization of Iced Cookie Prepared with Dried Oak Mushroom (Lentinus edodes) Powder using Response Surface Methodology
/ [Jung, Eun-Kyun;Joo, Na-Mi;] / Korean journal of food and cookery science
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26 |
Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology
/ [Joo, Na-Mi;Kim, Bo-Ram;Pyo, Seo-Jin;] / Journal of the Korean Dietetic Association
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27 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
/ [Lee, Hee-Jeong;Joo, Na-Mi;] / Korean journal of food and cookery science
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28 |
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
/ [Bae, Hyun Joo;Lee, Hye Yeon;Lee, Jin Hyang;Lee, Jun Ho;] / Food Engineering Progress
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29 |
Optimizing Production Conditions for Germinated Brown Rice Cookies Prepared with Onion Powder
/ [Park, So-Yeon;Jung, Eun-Kyung;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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30 |
Quality Characteristics and Antioxidative Effects of Cookie Prepareds with Curcuma longa L. Powder
/ [Ju, Sung-Mee;Hong, Ki-Woon;] / Journal of the East Asian Society of Dietary Life
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31 |
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
/ [Shin, Dong-Sun;Yoo, Yeon-Mi;Park, Bo-Ram;] / Korean journal of food and cookery science
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32 |
Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus
/ [Lim, Ji-Min;Kwon, Hyuk-Jin;Yong, Si-Eun;Choi, Ji-Ho;Lee, Choong-Hwan;Kim, Tack-Joong;Park, Pil-Sang;Choi, Yoon-Hee;Kim, Eun-Mi;Park, Shin-Young;] / Korean journal of food and cookery science
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33 |
Quality Characteristics and Optimization of Cookies Prepared with Opuntia humifusa Powder using Response Surface Methodology
/ [Jung, Bok-Mi;Kim, Dah-Sol;Joo, Nami;] / Korean journal of food and cookery science
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34 |
Quality characteristics of cookies added with jujube powder
/ [Kim, Min Jung;Choi, Ji Eun;Lee, Jun Ho;] / Food Science and Preservation
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35 |
Quality of Cookies Incorporated with Yacon Powder
/ [Lee, Jun Ho;Choi, Ji Eun;] / Food Engineering Progress
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36 |
Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics
/ [Chung, Minju;Lee, Sun-Mee;Joo, Nami;] / The Korean Journal of Food And Nutrition
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37 |
Optimization of Cookies Prepared with Mori cortex radicis Powder
/ [Park, Young Il;Joo, Nami;] / The Korean Journal of Food And Nutrition
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38 |
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
/ [Jin, So-Yeon;Lee, Eun Ji;Gil, Ga Young;Joo, Shin Youn;] / Journal of the East Asian Society of Dietary Life
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39 |
Effects of steeping condition and salinity stress on quality properties in germinated black soybean
/ [Yoon, Sung-Ran;Bae, Su-Gon;Kwon, Oh-Heun;Kang, Dong-Kyoon;Choe, So-Young;Ryu, Jung-A;Choi, Seong-Yong;] / Food Science and Preservation
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