1 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
|
2 |
Quality Characteristics and Antioxidant Activities of Green Tea Garlic Paste added Calcium
/ [Son, Chan-Wok;Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mee-Ree;] / Korean journal of food and cookery science
|
3 |
Physicochemical and Microbiological Properties of Skate (Raja kenojei) Kimchi on the Market
/ [Kim, Kyung-Hee;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
|
4 |
Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit
/ [Kim, Kyoung-Hee;Yun, Mi-Hyang;Jo, Ji-Eun;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
|
5 |
Quality Characteristics of Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
|
6 |
Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder
/ [Jeong, Chang-Ho;Shim, Ki-Hwan;Bae, Young-Il;Choi, Jine-Shang;] / Journal of the Korean Society of Food Science and Nutrition
|
7 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
|
8 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
|
9 |
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
|
10 |
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
|
11 |
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
|
12 |
Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Yoon, Mi-Hyang;Kim, Kyoung-Hee;Hwang, Hye-Rim;Jo, Ji-Eun;Kim, Mi-Seon;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
|
13 |
Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies
/ [Chung, Hai-Jung;] / Preventive Nutrition and Food Science
|
14 |
Quality Characteristics and Antioxidant Activity of Calcium-added Garlic Yanggaeng
/ [Jeon, Mi-Ra;Kim, Min-Hee;Son, Chan-Wok;Kim, Mee-Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
15 |
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
/ [Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
|
16 |
Quality Characteristics of Cookies with Varied Concentrations of Blueberry Powder
/ [Ji, Jeong-Ran;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
|
17 |
Quality Characteristics and Antioxidant Activities of Cookies Added with Pleurotus eryngii Powder
/ [Kim, Ye-Ji;Jung, In-Kyung;Kwak, Eun-Jung;] / Korean Journal of Food Science and Technology
|
18 |
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
/ [Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong;] / Food Engineering Progress
|
19 |
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
|
20 |
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
|
21 |
Changes in Allicin Contents of Garlic via Light Irradiation
/ [Jeong, Hoon;Lee, Sun-Ho;Yun, Hong-Sun;Choi, Seung-Ryul;] / Food Science and Preservation
|
22 |
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
|
23 |
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
|
24 |
Effect of Ecklonia cava Powder on Color and Texture of Sugar-Snap Cookies
/ [Park, Myeong Ju;Lee, Jun Ho;] / Food Engineering Progress
|
25 |
Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
|
26 |
Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / The Korean Journal of Food And Nutrition
|
27 |
Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus
/ [Lim, Ji-Min;Kwon, Hyuk-Jin;Yong, Si-Eun;Choi, Ji-Ho;Lee, Choong-Hwan;Kim, Tack-Joong;Park, Pil-Sang;Choi, Yoon-Hee;Kim, Eun-Mi;Park, Shin-Young;] / Korean journal of food and cookery science
|
28 |
Effects of Tapioca Starches on Quality Characteristics of Rice Cookies
/ [Lee, Joon-Kyoung;Oh, Sung Hoon;Lim, Jae Kag;] / Korean journal of food and cookery science
|
29 |
Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace
/ [Jeon, Hye-Lyun;Oh, Hye-Lim;Kim, Cho-Rong;Hwang, Mi-Hyun;Kim, Hyung-Don;Lee, Sang Won;Kim, Mee Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
30 |
The Quality Characteristics and Hypoglycemic Effect of Cookies Containing Helianthus tuberosus Powder
/ [Park, Hwa Yeon;An, Na Young;Ryu, Ho Kyung;] / The Korean Journal of Community Living Science
|
31 |
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
|
32 |
The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder
/ [Song, Ji Hun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
|
33 |
Quality Characteristics of Cookies Prepared with Oat and Barley Powder
/ [Kim, Bo Young;Choi, Hee Sun;Lyu, Eun Soon;] / Korean journal of food and cookery science
|
34 |
Quality Characteristics of Cookies with Aloe vera L. Powder
/ [Jeong, Eun-Ja;Rhee, Moon-Soo;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
|
35 |
Quality Characteristics and Antioxidant Activity of Cookies added with Aloe vera Powder
/ [Yu, Hyeon Hee;] / Korean Journal of Human Ecology
|
36 |
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
|
37 |
Quality Characteristics of Cookies with Persimmon Peel Powder
/ [Lim, Hyun-Sook;Cha, Gyung-Hee;] / Korean journal of food and cookery science
|