1 |
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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2 |
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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3 |
Quality Characteristics of Cookies Prepared with Fresh and Steamed Garlic Powders
/ [Lee, Soo-Jung;Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder
/ [Bae, Hyun-Joo;Lee, Hye-Yeon;Paik, Jae-Eun;] / The Korean Journal of Food And Nutrition
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5 |
Quality Characteristics of Cookies with Garlic Paste
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Shin, Seung-Mee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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6 |
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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7 |
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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8 |
Quality Characteristics of Cookies with Ginseng Powder
/ [Kang, Ho-Jin;Choi, Hye-Jeong;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
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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10 |
Effect of Rice Bran Powder on the Quality Characteristics of Cookie
/ [Jang, Kyeung-Hee;Kwak, Eun-Jung;Kang, Woo-Won;] / Food Science and Preservation
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11 |
Quality Characteristics of Cookies added with Asparagus Powder
/ [Yang, Seung-Mi;Kim, Sung-Hyun;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of agriculture & life science
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12 |
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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13 |
Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
/ [Jung, Samuel;Kang, Woo-Won;] / Food Science and Preservation
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14 |
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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15 |
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
/ [Lee, Eun-Jun;Kim, Hyeong-Il;Hong, Geum-Ju;] / Journal of the Korean Society of Food Culture
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16 |
Quality Characteristics of Cookies Containing Powder of Extracts from Angelica gigas Nakai
/ [Moon, Young-Ja;Jang, Soon-Ae;] / The Korean Journal of Food And Nutrition
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17 |
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
/ [Jung, Kyoo-Jin;Lee, Seung-Je;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
/ [Kwon, Yu-Ri;Jung, Myung-Hoon;Cho, Jun-Hyeon;Song, You-Chun;Kang, Hang-Won;Lee, Won-Young;Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder
/ [Lee, Joon-Kyoung;Jeong, Jie-Hye;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Effect of Ecklonia cava Powder on Color and Texture of Sugar-Snap Cookies
/ [Park, Myeong Ju;Lee, Jun Ho;] / Food Engineering Progress
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21 |
Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies
/ [Kim, Mi-Seon;Park, Jong Dae;Lee, Hyun Yu;Kum, Jun Seok;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
/ [Jung, Hae Won;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Changes in quality characteristics of raw ginseng(Panax ginseng C.A. Meyer) pudding during storage
/ [Kim, Young-Kyoung;Kwon, Ki-Hyun;Kim, Byeong-Sam;Kim, Jong-Hoon;Cha, Hwan-Soo;] / Korean journal of food and cookery science
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24 |
Quality characteristics of short bread cookies with added green whole grain rice powder
/ [Paik, Seung-Hee;Lee, Eui-Seok;Hong, Soon-Taek;Ku, Ja-Hyeong;Nam, Myoung Soo;] / Korean Journal of Agricultural Science
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25 |
The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder
/ [Song, Ji Hun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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26 |
Quality Characteristics of Muffins Added with Ginseng Leaf
/ [Cheon, Se-Young;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Korean journal of food and cookery science
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27 |
Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology
/ [Yu, Hyeon Hee;Oh, Jong Chul;] / The Korean Journal of Food And Nutrition
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28 |
Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
/ [Cha, Seon-Suk;Jung, Hae-Ok;Son, Hee-Kyoung;Lee, Jae-Joon;] / Food Science and Preservation
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29 |
Quality Characteristics of Cookies Added with Ginseng Leaf
/ [Kim, Dam;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Korean journal of food and cookery science
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