1 |
Physicochemical Properties of Flours Prepared from Sweet Potatoes with Different Flesh Colors
/ [Kim, Kyung-Eun;Kim, Sung-Soo;Lee, Young-Tack;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Effect of Added Sweet Potato Flour on the Quality Characteristics of the Korean Traditional Steamed Rice Cake, Backsulki
/ [Lee, Ji Hyun;Kim, Byong Ki;] / Food Engineering Progress
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3 |
Drying Characteristics and Preferences for Steamed Chestnut-Sweet Potato Slab after Cold Air Drying
/ [Shin, Mi-Young;Lee, Won-Young;] / Journal of the East Asian Society of Dietary Life
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4 |
Optimization of the Cold-air-drying Condition for a Steamed Pumpkin-Sweet Potato Slab
/ [Shin, Mi-Young;Lee, Won-Young;] / Food Science and Preservation
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5 |
Optimization of Vacuum Drying Conditions for a Steamed (Pumpkin-) Sweet Potato Slab by Response Surface Methodology
/ [Shin, Mi-Young;Youn, Kwang-Sup;Lee, Su-Won;Moon, Hye-Kyung;Lee, Won-Young;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Changes in Quality Characteristics and Chemical Components of Sweet Potatoes Cultivated using Different Methods
/ [Woo, Koan Sik;Ko, Jee Yeon;Kim, Hyun Young;Lee, Yong Hwan;Jeong, Heon Sang;] / Korean Journal of Food Science and Technology
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