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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 Cookies fortified with Skate (Raja kenojei) Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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3 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Cookies with Ginseng Powder
/ [Kang, Ho-Jin;Choi, Hye-Jeong;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Assessment of Quality Characteristics of Cookies Prepared with Shrimp Powder for a Snack Served to Kindergarteners
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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6 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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7 |
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
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8 |
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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9 |
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
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10 |
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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11 |
Quality Characteristics of Maejakgwas Containing Various Levels of Enteromorpha intenstinalis Powder
/ [Park, In-Duck;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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12 |
Antioxidant Activity and Quality Characteristics of Pine Needle Cookies
/ [Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
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
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14 |
Quality Charactistics of Frozen Cookies with Buckwheat Flour
/ [Lee, Hyun-Joo;Kim, Min-A;Lee, Hyun-Ja;Whang, Seong-Yun;Chung, Yoon-Kyung;] / Journal of the East Asian Society of Dietary Life
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15 |
Effect of Rice Bran Powder on the Quality Characteristics of Cookie
/ [Jang, Kyeung-Hee;Kwak, Eun-Jung;Kang, Woo-Won;] / Food Science and Preservation
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16 |
Quality Characteristics of Cookies Prepared with Ulleung-Maesil (Prunus mume fruit) Powder
/ [Kim, Mi-Hyun;Lee, Jin-Sil;] / Journal of the Korean Home Economics Association
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17 |
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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18 |
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
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19 |
Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (II) - Quality Characteristics of Sugar Snap-Cookie -
/ [Hwang, Seung-Hwan;] / Journal of the East Asian Society of Dietary Life
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20 |
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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21 |
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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22 |
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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23 |
Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Response Surface Methodology
/ [Kim, Hyun-Sook;Shin, Eun-Soo;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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24 |
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
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25 |
Optimization of Germinated Brown Rice Cookie with Added Spinach Powder
/ [Lee, Hee-Jeong;Joo, Na-Mi;] / Korean journal of food and cookery science
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26 |
Antioxidative Activity and Quality Characteristics of Almond Cookies Prepared with Job's tears(Coixlachryma-jobi L.) Chungukjang
/ [Lee, Hye-Jeong;Kim, Sung-Soo;Han, Chan-Kyu;Oh, Hwan-Hee;Kim, Hyo-Jung;Lee, Soon-Woo;Choi, Yu-Shick;Choi, Eun-Young;Kim, Mi-Kyung;Kim, Weon-Mo;] / Korean journal of food and cookery science
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27 |
Quality Characteristics of Cookies Added with Nelumbo nucifera G. powder
/ [Lee, Eun-Jun;Kim, Hyeong-Il;Hong, Geum-Ju;] / Journal of the Korean Society of Food Culture
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28 |
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
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29 |
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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30 |
Study on the Quality Properties of Hardtack Added with Acorn Jelly Powder and Acorn Ethanol Extract
/ [Lee, Won-Kyoung;Kim, Seung-Hee;Choi, Chang-Suk;Cho, Soo-Muk;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
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
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32 |
Antioxidant Activity and Quality Characteristics of Black Rice Bran Cookies
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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33 |
Quality Characteristics and Antioxidant Activity of Cookies with Stevia Powder
/ [Yoo, Seung-Seok;Hong, Yeo-Joo;] / Korean journal of food and cookery science
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34 |
Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
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35 |
Quality Characteristics of Cookies Added with Guava(Psidium guajava L.) Leaf Powder
/ [Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
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36 |
Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / The Korean Journal of Food And Nutrition
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37 |
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
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38 |
Antioxidant Activity and Quality Characteristics of Chestnut Cookies
/ [Joo, Shin Youn;] / Journal of the Korean Society of Food Culture
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39 |
Quality Characteristics and Glycemic Index of Oatmeal Cookies Made with Artificial Sweeteners
/ [Bang, Son Kwon;Son, Eun-Jung;Kim, Hyo-Jin;Park, Sunmin;] / Journal of the Korean Society of Food Science and Nutrition
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40 |
Quality Characteristics of Cookies added with Hongkuk Powder
/ [Jeong, Eun-Ja;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
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41 |
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
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42 |
Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
/ [Joo, Shin-Youn;Kim, Ok-Sun;Jeon, Hee-Kyung;Choi, Hae-Yeon;] / Korean journal of food and cookery science
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43 |
Quality characteristics of cookies added with RS4 type resistant corn starch
/ [Bae, Chun-Ho;Park, Gyu-Hwan;Kang, Woo-Won;Park, Heui-Dong;] / Food Science and Preservation
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44 |
Quality Characteristic and Antioxidant Activities of Majakgwa added Pine Needle Powder
/ [Jin, So-Yeon;] / The Korean Journal of Food And Nutrition
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45 |
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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46 |
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
/ [Jung, Hae Won;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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47 |
Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder
/ [Jin, So-Yeon;] / Journal of the Korean Society of Food Science and Nutrition
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48 |
Quality characteristics of cookies that contain different amounts of chlorella powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Jeong, Eun-Ja;] / Food Science and Preservation
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49 |
Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder
/ [Kim, Ji Won;Kim, Sang Hee;Yoon, Hyang-Sik;Song, Dal Nym;Kim, Min Ja;Chang, Who-Bong;Song, In Gyu;Eom, Hyun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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50 |
The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder
/ [Song, Ji Hun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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51 |
Quality Characteristics of Cookies Added with Capsaicin Powder
/ [Jeong, Eun-Ja;Oh, Kyong Eun;Rhee, Moon-Soo;Kim, Kwan-Pil;Bang, Byung-Ho;] / The Korean Journal of Food And Nutrition
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52 |
Quality Evaluations of Cookies Containing Mugwort Powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Rhee, Moon-Soo;Jeong, Eun-Ja;] / The Korean Journal of Food And Nutrition
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53 |
Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics
/ [Chung, Minju;Lee, Sun-Mee;Joo, Nami;] / The Korean Journal of Food And Nutrition
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54 |
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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55 |
Quality Characteristics and Antioxidant Activities of Cookies added Eleutherococcus sessiliflorus Leaf Powder
/ [Jin, So-Yeon;Lee, Eun Ji;Gil, Ga Young;Joo, Shin Youn;] / Journal of the East Asian Society of Dietary Life
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56 |
Optimization of Cookie Preparation by Addition of Polygonum multiflorum Radix Powder using Response Surface Methodology
/ [Yu, Hyeon Hee;Oh, Jong Chul;] / The Korean Journal of Food And Nutrition
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57 |
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
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58 |
Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder
/ [Song, Ji Hun;Lim, Jeong Ah;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
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59 |
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
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60 |
Quality Characteristics of Cookies Added with Ginseng Leaf
/ [Kim, Dam;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Korean journal of food and cookery science
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61 |
Quality Characteristics of Cookies with Persimmon Peel Powder
/ [Lim, Hyun-Sook;Cha, Gyung-Hee;] / Korean journal of food and cookery science
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