1 |
A Qualitative Investigation of Dongchunghacho Jelly with Assorted Increments of Paecilomyces japonica Powder
/ [Kim, Ae-Jung;Bang, In-Soo;Yuh, Chung-Suk;] / The Korean Journal of Food And Nutrition
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2 |
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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3 |
An Investigation the Preparation and Physicochemical Properties of Oddi Jelly using Mulberry Fruit Powder
/ [Kim, Ae-Jung;Bang, In-Soo;Park, Hee-Yong;Lee, Gun-Soon;Yuh, Chung-Suk;] / The Korean Journal of Food And Nutrition
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4 |
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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5 |
The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder
/ [Park, So-Hee;Lee, Jong-Ho;] / Korean journal of food and cookery science
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6 |
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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7 |
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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8 |
Effects of Mulberry Leaf Extract Feeding on Lipid Status of Rats Fed High Cholesterol Diets
/ [Park, Surk-Hoon;Jang, Mi-Jin;Hong, Jung-Hee;Rhee, Soon-Jae;Choi, Kyung-Ho;Park, Mo-Ra;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
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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10 |
Quality Characteristics of Jelly Containing Added Pomegranate Powder and Opuntia humifusa Powder
/ [Cho, Young;Choi, Mi-Yong;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Black Ginseng Jelly
/ [Kim, Ae-Jung;Lim, Hee-Jung;Kang, Shin-Jung;] / The Korean Journal of Food And Nutrition
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12 |
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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13 |
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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14 |
Quality Characteristics of Jelly with Black Garlic
/ [Lee, Ji-Yeon;Yoon, Ho-Young;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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15 |
Quality Characteristics of Chunma (Gastrodia elata Blume) Jelly with Added Gastrodia elata Blume Concentrate
/ [Moon, Jae-Nam;Lee, Soo-Won;Moon, Hye-Kyung;Yoon, Se-Jin;Lee, Won-Young;Lee, Seul;Kim, Gwi-Young;] / Korean journal of food and cookery science
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16 |
Studies on Functional Properties of Mulberry Leaf Extracts and Quality Characteristics of Mulberry Leaf Muffins
/ [Lee, Hye-Yeon;Jung, Hyeon-A;Kim, Dong-Han;Kwon, Hoo-Ja;Lee, Myung-Hee;Kim, An-Na;Park, Chan-Sung;Yang, Kyung-Mi;Bae, Hyun-Joo;] / Korean journal of food and cookery science
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17 |
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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18 |
Quality Characteristics of Jelly Added with Mulberry Juice
/ [Moon, Hye-Kyung;Lee, Soo-Won;Moon, Jae-Nam;Yoon, Se-Jin;Lee, Seul;Kim, Gwi-Young;] / Korean journal of food and cookery science
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19 |
Quality Characteristics of Jelly Prepared with Purple Sweet Potato Powder
/ [Park, Eo-Jin;Park, Geum-Soon;] / Journal of the Korean Society of Food Culture
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20 |
Quality and Antioxidant Properties of Jelly Incorporated with Purple Sweet Potato Concentrate
/ [Choi, Eun Jin;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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