1 |
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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2 |
Quality Characteristics of Fish Paste Containing Angelicae Gigantis Radix Powder
/ [Shin, Young-Ja;Lee, Jung-Ae;Park, Geum-Soon;] / Korean journal of food and cookery science
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3 |
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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4 |
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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5 |
Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L. Powder
/ [Lee, Hye-Yeon;Bae, Hyun-Joo;] / The Korean Journal of Food And Nutrition
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6 |
Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder
/ [Shin, Young-Ja;Kim, Kui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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7 |
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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8 |
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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9 |
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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10 |
Development of Surimi Gel from King Oyster Mushroom and Cuttlefish Meat Paste
/ [Chung, Soo-Im;Kim, Se-Young;Nam, Yeong-Joo;Kang, Mi-Young;] / Food Science and Biotechnology
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11 |
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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12 |
Study on the Quality Characteristics of Steamed Bread Using Bamboo and Lotus Leaf Powder
/ [Hwang, Seong-Yun;Oh, Kum-Ja;Kang, Kun-Og;] / Journal of the Korean Society of Food Culture
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13 |
Quality Characteristics of Fish Paste Containing Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the East Asian Society of Dietary Life
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14 |
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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15 |
Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage
/ [Choi, Yun-Sang;Choi, Ji-Hun;Kim, Hack-Youn;Kim, Hyun-Wook;Lee, Mi-Ai;Chung, Hai-Jung;Lee, Sung-Ki;Kim, Cheon-Jei;] / Food Science of Animal Resources
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16 |
Quality Properties of Appenzeller Cheese Added with Fish Surimi
/ [Choi, Hee-Young;Kim, Kyoung-Hee;Chun, Soon-Sil;Bae, In-Hyu;] / Food Science of Animal Resources
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17 |
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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18 |
Quality Characteristics of Fish Paste Prepared with Astragalus membranaceus Powder
/ [Kim, Dong-Ho;] / Food Engineering Progress
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19 |
Quality Characteristics of Fish Paste Containing Curcuma longa L. Powder
/ [Choi, Suk-Hyun;] / The Korean Journal of Food And Nutrition
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20 |
A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour
/ [Kwon, Yong-Min;Lee, Jin-Sil;] / Korean Journal of Human Ecology
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21 |
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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