1 |
Physicochemical and Sensory Quality Characteristics of Jelly Prepared with Various Levels of Resistant Starch
/ [Kang, Nam-E;Lee, In-Seon;Cho, Mi-Sook;] / The Korean Journal of Food And Nutrition
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2 |
Quality Characteristics of Jelly Made with Yam Powder
/ [Lee, Jung-Ae;Park, Geum-Soon;] / Korean journal of food and cookery science
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3 |
Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties
/ [Mo, Eun-Kyoung;Kim, Hyun-Ho;Kim, Seung-Mi;Jo, Hyun-Ho;Sung, Chang-Keun;] / Korean Journal of Food Science and Technology
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4 |
The Quality Characteristics of Jelly added with Black Garlic Concentrate
/ [Kim, Ae-Jeung;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
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5 |
Quality Evaluation of Citrus Jelly Prepared Using Concentrated Citrus Juice
/ [Jeong, Ji-Suk;Kim, Mi-Lim;] / Korean journal of food and cookery science
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6 |
The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)
/ [Yu, Ok-Kyeong;Kim, Ji-Eun;Cha, Youn-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology
/ [Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun;] / Preventive Nutrition and Food Science
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8 |
Quality Characteristics of Jelly Containing Added Turmeric (Curcuma longa L.) and Beet (Beta vulgaris L.)
/ [Cho, Young;Choi, Mi-Yong;] / Korean journal of food and cookery science
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9 |
Quality Characteristics of Jelly Prepared with Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Kyoung-Hee;Lee, Kyung-Hwa;Kim, Sung-Hwan;Kim, Na-Young;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
/ [Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Optimization of Soybean Pudding Using Response Surface Methodology
/ [Jung, Eun-Kyung;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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12 |
The Optimization of Jelly with Blueberry Juice using Response Surface Methodology
/ [Joo, Na-Mi;Kim, Bo-Ram;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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13 |
Quality Characteristics of Jelly Incorporated with Sweet Pumpkin Powder
/ [Lee, Jun Ho;Lee, Myung Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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