1 |
The Quality Characteristics of Sulgi Prepared Using Different Amounts of Mulberry Leaf Powder and Lotus Leaf Powder
/ [Son, Kyoung-Hee;Park, Dong-Yean;] / Korean journal of food and cookery science
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2 |
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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3 |
Quality Characteristics of Sulgidduk Added with Concentrations of Acanthopanax sessiliflorus Seemann var. Goma Powder
/ [Jhee, Ok-Hwa;Choi, Young-Sim;] / Korean journal of food and cookery science
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4 |
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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5 |
Quality Characteristics of Sulgidduk with Tomato Powder
/ [Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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6 |
Quality Characteristics of Fish Paste Containing Lotus(Nelumbo nucifera) Leaf Powder
/ [Shin, Young-Ja;] / Korean journal of food and cookery science
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7 |
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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8 |
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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9 |
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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10 |
Quality Characteristics of Domestic Wheat White Bread with Substituted Nelumbo nucifera G. Tea Powder
/ [Kim, Young-Sook;Kim, Mun-Yong;Chun, Soon-Sil;] / The Korean Journal of Food And Nutrition
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11 |
Quality Characteristics of Lotus Leaf Jeolpyun during Storage
/ [Han, Kee-Young;Yoon, Sook-Ja;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Antimicrobial Activity of Paeonia japonica Extract and Its Quality Characteristic Effects in Sulgidduk
/ [Choi, Hae-Yeon;] / Korean journal of food and cookery science
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13 |
Quality Characteristics of Seolgiddeok Prepared with Added Paecilomyces japonica Powder
/ [Shin, Seung-Mee;Kim, Ae-Jung;Cho, Han-Chul;Joung, Kyung-Hee;] / The Korean Journal of Food And Nutrition
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14 |
Quality Characteristics of Sulgidduk Containing Added Tomato Powder
/ [Lee, Jin-Sook;Cho, Myung-Suk;Hong, Jin-Sook;] / Korean journal of food and cookery science
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15 |
Quality Characteristics of Sulgidduk Containing Added Aralia elata Leaf Powder
/ [Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook;] / Korean journal of food and cookery science
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16 |
Quality Characteristics of Bread Made with Flour Partly Substituted by Lotus Leaf Powder
/ [Park, Sang-Ha;Chang, Kyung-Hi;Byun, Gwang-In;Kang, Woo-Won;] / Food Science and Preservation
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17 |
Quality Characteristics of Soybean Curd Prepared with Lotus Leaf Powder
/ [Park, Bock-Hee;Cho1, Hee-Sook;Jeon, Eun-Raye;Kim, Sung-Doo;Koh, Kyeong-Mi;] / Journal of the Korean Society of Food Culture
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18 |
Quality Characteristics of Paeksulgi (Korean rice cake) Containing Various Levels of Whey Protein Isolate Powder
/ [Kim, Chan-Hee;] / Journal of the Korean Society of Food Culture
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19 |
Quality Characteristics of Seolgiddeok added with Broccoli(Brassica oleracea var. italica Plen.) Powder
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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20 |
The Effect of Lotus Leaf Powder on the Quality of Dasik
/ [Yoon, Sook-Ja;Noh, Kwang-Seok;] / Korean journal of food and cookery science
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21 |
A Study on the Quality Characteristics of Jeolpyun with Bamboo Leaf Powder
/ [Lee, Gyu-Hee;Kim, Mi-Kyung;] / Journal of the Korean Society of Food Culture
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22 |
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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23 |
Antimicrobial Activity of Salvia miltiorrhiza Bunge Extract and Its Effects on Quality Characteristics in Sulgidduk
/ [Choi, Hae-Yeon;] / The Korean Journal of Food And Nutrition
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24 |
Quality Characteristics of Jook Prepared with Lotus Leaf Powder
/ [Park, Bock-Hee;Cho, Hee-Sook;Jeon, Eun-Raye;Kim, Sung-Doo;] / Korean journal of food and cookery science
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25 |
Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica
/ [Kim, Jong-Suk;Wang, Su-Bin;Kang, Seong-Koo;Cho, Young-Sook;Park, Seok-Kyu;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Quality Characteristics of Sulgidduk Added with Pine Mushroom(Tricholoma matsutake Sing.) Powder
/ [Choi, Suk-Hyun;] / The Korean Journal of Food And Nutrition
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27 |
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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28 |
Qualitative Characteristics of Jeung-Pyun Following the Addition of Lotus Leaf Powder
/ [Kim, Sung-Hyang;Park, Geum-Soon;] / Journal of the East Asian Society of Dietary Life
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29 |
Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder
/ [Joo, Hang-Sook;Park, Jung-Eun;Jang, Myung-Sook;] / Korean journal of food and cookery science
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30 |
Preparation and Characteristics of Sulgidduk Containing Different Amounts of Black Garlic Extract
/ [Shin, Jung-Hye;Kim, Yun-Ah;Kang, Min-Jung;Yang, Seong-Mi;Sung, Nak-Ju;] / Korean journal of food and cookery science
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31 |
Quality Characteristics of Sponge Cake with Added Lotus Leaf and Lotus Root Powders
/ [Kim, Hyun-Sun;Lee, Chi-Ho;Oh, Jae-Wook;Lee, Jeong-Hoon;Lee, Si-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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32 |
Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder
/ [Park, Bock-Hee;Kim, Sung-Doo;Jeon, Eun-Raye;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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33 |
Fermentation Characteristics of Takju Prepared with Lotus Leaf
/ [Yoo, Ha-Na;Chung, Chang-Ho;] / Korean journal of food and cookery science
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34 |
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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35 |
Quality Characteristics of Sulgidduk Added with Hydrangea serrata Seringe Powder
/ [Choi, Bong-Soon;Kim, Hye-Young;] / The Korean Journal of Community Living Science
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36 |
Antioxidant Properties of Lotus Leaf (Nelumbo nucifera) Powder and Barley Leaf (Hordeum vulgare) Powder in Raw Minced Pork during Chilled Storage
/ [Choe, Ju-Hui;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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37 |
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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38 |
A Survey on the Consumer Preferences for Korean Rice Cake Packaging in the Seoul Metropolitan Area
/ [Choi, Woo-Suk;Park, Sang-Kyu;Lee, Youn-Suk;] / Journal of the Korean Society of Food Science and Nutrition
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39 |
Quality Characteristics of Sulgidduk Added with Astragalus membranaceus Powder
/ [Lee, Se-Hee;Cho, Sung-Hyun;] / Korean journal of food and cookery science
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40 |
Antioxidant Activity and Quality Characteristics of Sulgidduk prepared with Prunus yedoensis Matsumura Extract
/ [Joo, Shin-Youn;] / Korean journal of food and cookery science
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41 |
Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder
/ [Song, Young-Kwang;] / Journal of the Korean Society of Food Culture
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42 |
Quality Characteristics of Sulgidduk with Beet Leaf Powder
/ [Yoo, Seung-Seok;Ko, Seng-Hye;] / Korean journal of food and cookery science
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43 |
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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44 |
Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder
/ [Ko, Sang-Heui;Choi, Kap-Seong;Park, Jeong-Ro;Bing, Dong-Joo;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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45 |
Quality Characteristics of Sulgidduk added with Aronia (Aronia melanocarpa) Powder
/ [Park, Eo Jin;] / Journal of the East Asian Society of Dietary Life
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46 |
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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47 |
Quality characteristics of Maejakgwa with added Nelumbo nucifera leaf powder
/ [Park, Bock-Hee;Park, Mee-Young;Cho, Hee-Sook;] / Food Science and Preservation
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