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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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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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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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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
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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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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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7 |
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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Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder
/ [Jo, Kyung-A;Lee, Young-Ju;Sim, Chang-Hwan;Kim, Kyung-Je;Chun, Soon-Sil;] / The Korean Journal of Food And Nutrition
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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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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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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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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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Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
/ [Jung, Samuel;Kang, Woo-Won;] / Food Science and Preservation
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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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Quality Characteristics of Cookies Different with Various Fat
/ [Yoo, Seung-Seok;Jeong, Hyun-Chul;] / Journal of the East Asian Society of Dietary Life
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Quality Characteristics of Cookies added with Chungkukjang Powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Kim, Min-Jung;Jeong, Eun-Ja;] / The Korean Journal of Food And Nutrition
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Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
/ [Kwon, Yu-Ri;Jung, Myung-Hoon;Cho, Jun-Hyeon;Song, You-Chun;Kang, Hang-Won;Lee, Won-Young;Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
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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Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
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20 |
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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21 |
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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Antioxidant Activity and Quality Characteristics of Chestnut Cookies
/ [Joo, Shin Youn;] / Journal of the Korean Society of Food Culture
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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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24 |
Effects of Autoclave and Microwave Treatments on Quality of Cookies
/ [Kang, Bo-Kyeong;Kim, Koth-Bong-Woo-Ri;Jung, Seul-A;Kim, Hyun-Ji;Jeong, Da-Hyun;Bark, Si-Woo;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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25 |
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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26 |
Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
/ [Lee, Joon-Kyoung;Lim, Jae Kag;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
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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28 |
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
/ [Yi, A-Young;Kim, Ye-Seul;Lee, Jeung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
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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30 |
Effects of Pregelatinized Rice Flour on the Textural Properties of Gluten-free Rice Cookies
/ [Lee, Joon-Kyoung;Lim, Jae Kag;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
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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32 |
Quality characteristics of a dumpling shell with Curcuma longa L. powder added
/ [Seo, Jae-Sil;] / Food Science and Preservation
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33 |
Quality characteristics of rice cookies as affected by coffee addition
/ [Seong, Jong-Hwan;Chung, Hun-Sik;Kim, Han-Bit;Lee, Joo-Baek;Moon, Kwang-Deog;] / Food Science and Preservation
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34 |
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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Quality Characteristics and Antioxidant Activity of Cookies added with Baekbokrung(Poria cocos Wolf) Powder
/ [Yu, Hyeon Hee;] / Korean Journal of Human Ecology
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36 |
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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37 |
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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