1 |
Characteristics of Backsulgi According to the Sifting Method by Digital Image Analysis
/ [Kwon, Soon-Ae;Lee, Kwang-Suck;] / Korean journal of food and cookery science
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2 |
Quality Characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice
/ [Shin, Young-Ja;Park, Geum-Soon;] / Korean journal of food and cookery science
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3 |
The Quality Characteristics of Bacsulgi with Sea Mustard((Undaria pinnatifida) powder
/ [Jun, Na-Young;Kim, Sung-Ok;Han, Jin-Suk;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Sulgidduk Added with Fresh Sweet Potato
/ [Oh, Hyun-Eui;Hong, Jin-Sook;] / Korean journal of food and cookery science
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5 |
Physicochemical and Sensory Properties of Baikseolgi Made with Kugija (Lycium chinense Mill.) Powder
/ [Kim, Hye-Ran;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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6 |
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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7 |
The Oxidative Stability of Solvent Extracts of Sea Tangle Powder(STP)and Maejakgwa Made with STP
/ [Park, Bock-Hee;Cho, Hee-Sook;Kim, Kyung-Hee;Kim, Sun-Sook;Kim, Hyun-A;] / Korean journal of food and cookery science
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8 |
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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9 |
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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10 |
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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11 |
Impacts of the Proportion of Sea-tangle on Quality Characteristics of Muffin
/ [Kim, Jung-Hee;Kim, Jang-Ho;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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12 |
A Study on Korean Seaweed Foods by Literature Review
/ [Sohn, Jung-Woo;] / The Korean Journal of Food And Nutrition
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13 |
The Effects of Added Barley(Hordeum vulgare L.) Sprout Powder on the Quality and Preservation of Sulgidduk
/ [Park, Hae-Youn;Kim, Bok-Wha;Jang, Myung-Sook;] / Korean journal of food and cookery science
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14 |
Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder
/ [Park, Hae-Youn;Jang, Myung-Sook;] / Korean journal of food and cookery science
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15 |
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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16 |
Physicochemical Properties of Baikseolgi Made with Ikmocho (Leonurus sibiricus L.) Powder
/ [Yoo, Young-Sun;Kim, Hye-Ran;Lee, Jun-Ho;] / Food Engineering Progress
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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 Sulgitteok Added with Lotus Root Powder
/ [Yoon, Sook-Ja;Choi, Bong-Soon;] / Korean journal of food and cookery science
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19 |
Quality Characteristics of Jeolpyeon by Different Ratios of Lycil fructus Powder
/ [Lee, Mi-Young;Kim, Jong-Gun;] / Korean journal of food and cookery science
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20 |
Quality Characteristics of Apricot Sulgidduk by the Saccharides Assortment
/ [Shin, Young-Ja;Park, Geum-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Physicochemical and Sensory Properties of Baikseolgi Incorporated with Strawberry Powders
/ [Lee, Jun Ho;Kim, Ji-Hye;] / Food Engineering Progress
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22 |
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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23 |
Quality Characteristics of Sulgidduk Made with Different Amounts of Waxy Millet Flour
/ [Chae, Kyung-Yeon;Kwon, Tae-Young;Hong, Jin-Sook;] / Korean journal of food and cookery science
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24 |
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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25 |
Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages
/ [Kim, Hyun-Wook;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Kim, Hack-Youn;Lee, Mi-Ai;Kim, Si-Young;Kim, Cheon-Jei;] / Food Science of Animal Resources
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26 |
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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27 |
Quality Characteristics of Sulgidduk with Added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) Powder
/ [Choi, Eun-Jeong;Lee, Seung-Min;] / Journal of the East Asian Society of Dietary Life
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28 |
Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology
/ [Kim, Hyun-Sook;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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29 |
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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30 |
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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31 |
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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32 |
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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33 |
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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34 |
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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35 |
Contents of Water Extract for Laminaria japonica and its Antioxidant Activity
/ [Kim, Yoon-Soo;Kang, Chang-Oh;Kim, Mi-Hye;Cha, Wol-Suk;Shin, Hyun-Jae;] / KSBB Journal
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36 |
Quality Characteristics of Sulgidduk with Added Chestnut
/ [Hong, Kap-Jin;Hwang, Seung-Hwan;] / Journal of the East Asian Society of Dietary Life
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37 |
A Study of the Quality Characteristics of Yanggaeng Supplemented with Codonopsis lanceolata Traut (Benth et Hook)
/ [Kim, Myung-Hee;Chae, Hyun-Seok;] / Journal of the East Asian Society of Dietary Life
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38 |
Quality Characteristics of Sulgidduk Prepared with Apple Powder
/ [Lim, Jeom-Hee;] / Korean journal of food and cookery science
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39 |
Quality Characteristics of Kimbugak with Sea Tangle Powder
/ [Choi, Hyeon-Mee;Sim, Chang-Hwan;Shin, Tai-Sun;Bing, Dong-Joo;Chun, Soon-Sil;] / The Korean Journal of Food And Nutrition
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40 |
Quality Characteristics of Sulgidduk Added with Hizikia fusiformis Powder
/ [Lee, Yeon-Jung;Kim, Eun-Hee;] / Korean journal of food and cookery science
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41 |
Quality Characteristics of Sulgidduk Added with Turmeric Powder
/ [Seo, Kwang-Myung;Chung, Yeon-Hun;] / Journal of the East Asian Society of Dietary Life
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42 |
Effects of Hamburger Patties Added Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice on Postprandial Blood Glucose and Lipid Levels
/ [Oh, Hyun-Kyung;Lim, Hyeon-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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43 |
Study Development of Salad Dressing with Added Sea Tangle( )
/ [Jung, Hyeon-A;Kim, An-Na;Ahn, Eun-Mi;Park, Suk-Hyeon;Kim, Min-Ji;Yoo, Yun-Jung;Lee, You-Rim;] / The Korean Journal of Food And Nutrition
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44 |
Development of Sulgidduk with Queso Blanco Cheese
/ [Lee, Young-Ju;Yang, Hyun-Jung;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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45 |
Quality Characteristics of the Hamburger Patties with Sea Tangle (Laminaria japonica) Powder and/or Cooked Rice
/ [Oh, Hyun-Kyung;Lim, Hyeon-Sook;] / Food Science of Animal Resources
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46 |
Quality Characteristics of Jeolpyun with Hizikia fusiforme Powder
/ [Pyun, Jin-Won;Hyun, Young-Hee;Nam, Hae-Won;] / The Korean Journal of Food And Nutrition
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47 |
Quality characteristics of Korean steamed rice cake containing different amount of red onion powder
/ [Hwang, Su-Jung;] / Food Science and Preservation
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48 |
Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice
/ [Lee, Hyun-Jung;Kim, So-Yun;Park, Jae-Hee;Kim, Rae-Young;Jeong, Hyeon-Suk;Park, Eunju;] / Korean journal of food and cookery science
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49 |
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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50 |
Fabric dyeing with Laminaria japonica as a marine resources
/ [Kim, Sangyool;Jeon, Soonduk;] / The Research Journal of the Costume Culture
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51 |
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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