1 |
Change in the Physicochemical Properties of Doenjang Treated with Phosphate and Gas Absorber during Storage
/ [Lee, Jung-Suck;Song, Kyung-Bin;] / Food Science and Preservation
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2 |
Comparison of Productivity According to Sawdust Size and Effect of Additives for Sawdust Cultivation of Shiitake
/ [Lee, Bong-Hun;Bak, Won-Chull;Ka, Kang-Hyeon;Ryu, Sung-Ryul;] / The Korean Journal of Mycology
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3 |
Quality Characteristics of Soybean Dasik Containing Different Amount of Letinus edodes Powder
/ [Hwang, Su-Jung;] / Korean journal of food and cookery science
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4 |
Changes in Physicochemical Properties of Low-Salt Doenjang during Fermentation
/ [Lee, Seul;Kim, Dong-Han;] / Korean Journal of Food Science and Technology
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5 |
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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6 |
Effect of Mixed Soybeans Materials on Qulity Characteristics of Traditional Soybean Paste(Doenjang) during Aging
/ [Kim, Gwi-Young;Moon, Hye-Kyung;Lee, Su-Won;Moon, Jae-Nam;Yoon, Won-Jung;] / Korean journal of food and cookery science
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7 |
Antioxidative and Fibrinolytic Activities of Several Medicinal Plant Extracts
/ [Joo, Eun-Young;Park, Chan-Sung;] / The Korea Journal of Herbology
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8 |
Sensory Characteristics of Doenjang Supplemented with Sage Powder as Assessed by Response Surface Methodology
/ [Kim, Mi-Lim;Jeong, Ji-Suk;] / Food Science and Preservation
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9 |
Sensory Characteristics of Doenjang with Added Licorice Powder as Assessed by Response Surface Methodology
/ [Kim, Mi-Lim;Park, Eun-Jung;Jeong, Ji-Suk;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of Oak Mushroom Salad Dressing
/ [Jung, Hyeon-A;Kim, An-Na;] / Journal of the East Asian Society of Dietary Life
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11 |
Quality Characteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level
/ [Mo, Eun Kyoung;Kim, Seung Mi;JeGal, Sung A;Choi, Young Sim;Song, Chil Suk;An, Sang Lan;Lee, Myung Ho;Sung, Chang Keun;] / Korean Journal of Food Science and Technology
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12 |
Antioxidant activity and quality characteristics on the maruration period of the soy sauce containing Astragalus memvranaceus and Oak mushroom (Lentinus edodes)
/ [Kim, Hwa-Sun;Lim, Ji-Min;Kwon, Hyuk-Jin;Yoo, Ji-Youn;Park, Pil-Sang;Choi, Yoon-Hee;Choi, Ji-Ho;Park, Shin-Young;] / Food Science and Preservation
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13 |
Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation
/ [Kang, Jae-Ran;Kim, Gyeong-Min;Hwang, Cho-Rong;Cho, Kye-Man;Hwang, Chung-Eun;Kim, Jeong-Hwan;Kim, Jong-Sang;Shin, Jung-Hye;] / Korean journal of food and cookery science
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14 |
Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
/ [Kwon, Hyuk-Jin;Kim, Hwa-Sun;Choi, Yoon-Hee;Choi, Ji-Ho;Choi, Hae-Sun;Song, Jin;Park, Shin-Young;] / Food Science and Preservation
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15 |
Quality characteristics of low salted garlic Doenjang during fermentation
/ [Cho, Kye-Man;Kang, Jae-Ran;Kim, Gyeong-Min;Kang, Min-Jung;Hwang, Chung-Eun;Jeong, Young-Shim;Kim, Jeong-Hwan;Lee, Chang-Kwon;Shin, Jung-Hye;] / Food Science and Preservation
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