1 |
Yoo KM, Seo WY, Seo HS, Kim WS, Park JB, Hwang IK. 2004. Physicochemical characteristics and storage stabilities of sauce with added yuza (citrus junos) juice. Korean J Food. Cookery Sci. 20(4):403-408
과학기술학회마을
|
2 |
Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2006. Quality characteristics of park cutlet sauce added with rice soybean paster powder. Korean J Food Preserv 13(4):472- 476
과학기술학회마을
|
3 |
Kim SA, Koo HJ, Kim KS, Park JB. 2006. Characteristics of Korean single-harvested pepper (capsicum annuum, L.) flakes and the effects on the quality of various dressing. Korean. J Soc Food cookery Sci. 22(1):12-21
과학기술학회마을
|
4 |
Lee EJ. 2006. Effect of addition of 1-monocaprin on the storage stability of mayonnaise. M.D. Seoul national university of technology
|
5 |
Lee JA, Shin YJ, Park GS. 2007. Quality characteristics of brown sauce with added apricot during storage. Korean. J Soc Food cookery Sci. 23(6):165-173
과학기술학회마을
|
6 |
Lee SB, Lee KH, Lee KS. 2008. Quality characteristics of white pan bread with mulberry extracts. East Asian Society of Dietary Life. 18(5):805-811
과학기술학회마을
|
7 |
Lee KI, Lee KH, Lee YS, Shin MJ. 2002. Changes in quality characteristics of different combination of brown sauce during storage. Korean. J Soc Food cookery Sci. 18(6):698-703
과학기술학회마을
|
8 |
Lee YJ, Sim CH, Chun SS. 2009. Physical and Sensory Properties of Chiffon Cake prepared with Mulberry Powder. Korean J. Food & Nutr. 22(4):508-516
과학기술학회마을
|
9 |
Jung GT, Ju IO, Choi DG. 2005. Quality characteristics and manufacture of mlberry wine. Korean J. Food Preserv. 12(1):90-94
과학기술학회마을
|
10 |
Jeon YR. 2006. Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies. Korean J. Food Cookery Sci. 22(1):62-68
과학기술학회마을
|
11 |
Kim MH, Lee YJ. 2002. A study on standardizing a recipe for kiwi salad dressing. J East Asian Soc Dietary Life. 12(5): 407-414
과학기술학회마을
|
12 |
Kim HB, Kim AJ, Yuh CS, Chang SJ. 2003. Sensory Characteristics and nutritional analysis of sherbet ice-cream with mulberry fruit. Korean J. Seric. Sci. 45(2):85-89
과학기술학회마을
|
13 |
Choi SN, Chung NY. 2009. The quality and sensory characteristics of cashew dressing. Korean J Food. Cookery Sci. 25(1): 39-44
과학기술학회마을
|
14 |
Kim AJ, Kim MW, Woo RY, Kim MH, Lim YH. 2003. Quality characteristics of oddi-pyun prepared with various of mulberry fruit extract. Korean J. Food Cookery Sci. 19(6):708- 714
과학기술학회마을
|
15 |
Kim AJ, Yuh CS, Bang IS, Park HY, Lee GS. 2007. An investigation the preparation and physicochemical properties of oddi jelly using mulberry fruit powder. Korean J. Food & Nutr 20(1):27-33
과학기술학회마을
|
16 |
Kim MH, Lee YJ, Kim DS, Kim DH. 2003 Quality characteristics of fruits dressing. Korean. J Soc Food cookery Sci. 19(2): 165-173
과학기술학회마을
|
17 |
Lee JH, Woo KJ, Choi WS, Kim AJ, Kim, MW. 2005. Quality characteristics of starch oddi dasik added with mulberry fruit Juice. Korean J. Food Cookery Sci. 21(5):629-636
과학기술학회마을
|
18 |
Hong JH, An SH, Kim MJ, Park GS, CHoi SW, RHee SJ. 2003. Quality characteristics of Mulberry fruit seolgidduk added with citric acid. Korean. J Soc Food cookery Sci. 19(6): 777-782
과학기술학회마을
|
19 |
Hur MS. 2008. Quality characteristics of sponge cake with addition of mulberry powder. M.D. The Graduate School of Sejong University
|
20 |
Jung SJ, Kim NY, Jang MS. 2008. Formulation optimization of salad dressing added with bokbunga (rubus coreanum miquel) juice. J Korean Soc Food Sci. Nutr. 37(4):497-504
과학기술학회마을
DOI
ScienceOn
|
21 |
Park GS, Jung AL, Shin YJ, 2008. Quality characteristics of cookie made oddi powder. J East Asian Soc Dietary Life. 18(6):1014-1021
과학기술학회마을
|
22 |
Shin MH, Kim JG, Kang KO. 2008. A study on the characteristics of salad dressing containing chicken foot gelatin. J East Asian Soc Dietary Life. 18(1)58-63
과학기술학회마을
|
23 |
Son MH. 2004. A study on research & development and quality stability of functional red pepper dressing. The Korean Journal of Culinary Research. 10(2):107-120
|
24 |
Shim HJ, Shon CW, Kim MH, Kang EY, Kim MY, Lee KJ, Lee HL. Kim MR. 2008. Antioxidant acitivity and qualtity of soypaste salad dressing stored at two different temperatures. Korean J Food. Cookery Sci. 24(1):92-98
과학기술학회마을
|