1 |
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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2 |
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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3 |
Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design
/ [Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon;] / Food Science and Biotechnology
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4 |
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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5 |
Optimization of Iced Cookie with Arrowroot Powder Using Response Surface Methology
/ [Lee, Ji-Hee;Soung, Yun-Hee;Lee, Sun-Mee;Jung, Hee-Sun;Paik, Jae-Eun;Joo, Na-Mi;] / Korean journal of food and cookery science
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6 |
The Effects of Added Barley(Hordeum vulgare L.) Sprout Powder on the Quality and Preservation of Sulgidduk
/ [Park, Hae-Youn;Kim, Bok-Wha;Jang, Myung-Sook;] / Korean journal of food and cookery science
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7 |
Optimization of Iced Cookie with Dried Lotus Root Powder Using Response Surface Methodology
/ [Song, Yun-Hee;Lee, Ji-Hee;Jeong, Hui-Seon;Park, Sang-Hyun;Jung, Hyeon-A;Joo, Na-Mi;] / Preventive Nutrition and Food Science
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8 |
Optimum Formulation of Kochujang Seasoning Sauce with the Addition of Fruit and Vegetable Extract for Pork Bulgogi
/ [Oh, Hyun-Ju;Kim, Chang-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Optimal Mixing Conditions of Smoothie Added Small Black Soybean Using Response Surface Methodology
/ [Joo, Na-Mi;Park, So-Yeon;] / Korean journal of food and cookery science
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10 |
Optimization of the Ingredient Mixing Ratio for Preparation of Kiwifruit (Actinidia deliciosa) Jam Prepared with added Barley Sproutling Powder
/ [Jang, Myung-Sook;] / Korean journal of food and cookery science
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11 |
The Quality Characteristics of Sulgidduk Prepared with Parsley powder
/ [Lim, Jeom-Hee;Park, Jong-Hee;] / Korean journal of food and cookery science
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12 |
Optimization of Mixing Condition of Cabbage Cream Soup
/ [Park, So-Yeon;Pyo, Seo-Jin;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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13 |
Quality Characteristics of White Bread with Barley Leaves Tea Powder
/ [Yeom, Kyung-Hun;Kim, Mun-Yong;Chun, Soon-Sil;] / Korean journal of food and cookery science
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14 |
Optimization of Brown Rice Cookies using Purple Sweet Potato
/ [Kim, Bo-Ram;Joo, Na-Mi;] / Journal of the Korean Dietetic Association
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15 |
Optimization of the Addition of Jinuni Beans to Chocolate Using the Response Surface Methodology
/ [Joo, Na-Mi;Kim, Bo-Ram;Pyo, Seo-Jin;] / Journal of the Korean Dietetic Association
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16 |
Optimization of Germinated Brown Rice Cookie Prepared with (Laminaria longissima) Seatangle Powder
/ [Pyo, Seo-Jin;Lee, Sun-Mee;Joo, Na-Mi;] / Korean journal of food and cookery science
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17 |
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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18 |
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
/ [Lim, Jeom-Hee;Jeong, Soon-Young;Kim, Jae-Hwan;] / Korean journal of food and cookery science
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19 |
Effect of Added Sweet Potato Flour on the Quality Characteristics of the Korean Traditional Steamed Rice Cake, Backsulki
/ [Lee, Ji Hyun;Kim, Byong Ki;] / Food Engineering Progress
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20 |
Optimizing Production Conditions for Germinated Brown Rice Cookies Prepared with Onion Powder
/ [Park, So-Yeon;Jung, Eun-Kyung;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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21 |
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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22 |
Retarded Retrogradation Effect of Garaetteok with Apple Pomace Dietary Fiber Powder
/ [Park, Young-Kyoung;Kim, Hee-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hwan;] / Journal of the Korean Society of Food Culture
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23 |
Optimization of Yanggaeng Processing Prepared with Mulberry Juice
/ [Pyo, Seo-Jin;Joo, Na-Mi;] / Journal of the Korean Society of Food Culture
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24 |
Quality Characteristics of Sulgidduk Prepared with Apple Powder
/ [Lim, Jeom-Hee;] / Korean journal of food and cookery science
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25 |
The Antioxidative Characteristics of Opuntia humifusa and its Optimal Conditions for Pasta Production
/ [Park, Young Il;Jung, Bok-Mi;Joo, Nami;] / Journal of the Korean Society of Food Culture
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26 |
Changes in the Quality Characteristics of Kongsulgidduk According to the Amount of Sugar Added and the Type of Sweeteners Used
/ [Kweon, Seok-Yim;Kim, Jeong-Mee;] / Journal of the Korean Society of Food Culture
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27 |
Quality Characteristic of Sulgidduk with Apple Pomace Dietary Fiber
/ [Park, Young-Kyoung;Kim, Hee-Sun;Park, Hye-Young;Han, Gwi-Jung;Kim, Myung-Hwan;] / Food Engineering Progress
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28 |
Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder
/ [Paik, Jaeeun;Kim, Soojeong;An, Hyunae;Joo, Nami;] / Journal of the Korean Dietetic Association
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29 |
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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