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Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder
/ [Park, Young-Rye;Han, In-Jun;Kim, Mun-Yong;Choi, Seong-Hee;Shin, Dong-Won;Chun, Soon-Sil;] / Korean journal of food and cookery science
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2 |
Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
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3 |
The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder
/ [Kim, Chan-Hee;Cho, Kyung-Ryun;] / Korean Journal of Food Science and Technology
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5 |
Effects of Cucurbita maxima Duchesne Puree on Quality Characteristics of Pound and Sponge Cakes
/ [Park, In-Duck;] / Journal of the Korean Society of Food Culture
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6 |
A Study on Korean Seaweed Foods by Literature Review
/ [Sohn, Jung-Woo;] / The Korean Journal of Food And Nutrition
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7 |
Studies on the Manufacture and Quality Characteristics of Bread made with Capsosiphon fulvecense Powder
/ [HONG, Seok-Cheel;CHOE, Sun-Nam;] / Journal of Fisheries and Marine Sciences Education
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8 |
Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage
/ [Kang, Byung-Sun;Moon, Sung-Won;] / Food Science and Preservation
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9 |
Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
/ [Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;] / Korean journal of food and cookery science
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10 |
Properties of Sponge Cake with Added Saltwort (Salicorniaherbacea L.)
/ [An, Ho-Ki;Hong, Geum-Ju;Lee, Eun-Jun;] / Journal of the Korean Society of Food Culture
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11 |
Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
/ [Son, Seok-Min;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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12 |
Quality Characteristics of Sponge Cake by Black Soybean Powder of Different Ratios
/ [Jeong, Hyun-Chul;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
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13 |
Quality Characteristics of Sponge Cake Added with Leek(Allium tuberosum Rottler) Powder
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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14 |
Quality Characteristics and Antioxidative Effect of Cookies Made with Capsosiphon fulvescens Powder
/ [Lee, Ga-Wha;Choi, Min-Ja;Jung, Bok-Mi;] / Korean journal of food and cookery science
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15 |
Physicochemical Characteristics of Rice Flour Sponge Cakes Containing Various Levels of Pumpkin Flour
/ [Lee, Myung-Ho;Lee, Soo-Youl;Lee, Sang-Ah;Choi, Young-Sim;] / The Korean Journal of Food And Nutrition
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16 |
Quality Characteristics of Sponge Cakes with Various Sugar Alcohols
/ [Lee, Jin-Kyung;Oh, Myung-Suk;] / Journal of the Korean Society of Food Culture
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17 |
Quality Characteristics of Sponge Cake added with Banana Powder
/ [Park, Jum-Soon;Lee, Young-Ju;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder
/ [Park, Jin-Hee;Ko, Seong-Hye;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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19 |
Physicochemical Composition of Capsosiphon fulvescens
/ [Kim, Cheol Ho;Lee, Jeong Hwa;Lee, Myung Yul;] / Journal of Integrative Natural Science
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20 |
Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder
/ [Lee, Jun Ho;Heo, Seon Ah;] / Food Engineering Progress
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21 |
The Quality and Antioxidant Properties of Pound Cakes Containing Licorice Powder
/ [Park, Gyu Hwan;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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22 |
Physicochemical Composition of Capsosiphon fulvescens According to Drying Methods
/ [Son, Seok-Min;Kwon, Han-Ol;Lee, Jun-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes
/ [Kim, Yeoung-Ae;] / Food Science and Preservation
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24 |
Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese
/ [Park, Hey-Ran;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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25 |
Quality of Sponge Cakes Incorporated with Yacon Powder
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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26 |
Effect of Cudrania tricuspidata Leaf Powder Addition on the Quality of Sponge Cakes
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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27 |
Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder
/ [Lim, Eun-Jeong;] / The Korean Journal of Food And Nutrition
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28 |
Quality of Sponge Cakes Supplemented with Cinnamon
/ [Lee, Subin;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
/ [Lee, Seo Eun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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30 |
Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder
/ [Suh, Kang-Hee;Kim, Kyung-Hee;] / Journal of the East Asian Society of Dietary Life
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