1 |
Preparation of Barley Leaf Powder Tea and Its Quality Characteristics
/ [Kim, Dong-Chung;Kim, Dong-Won;Lee, Sung-Dong;In, Man-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Preparation of Purslane Tea and Its Quality Characteristics
/ [Kim, Dong-Chung;Lee, Sung-Dong;In, Man-Jin;] / Applied Biological Chemistry
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3 |
Quality Characteristics of Cookies Prepared with Lotus Leaf Powder
/ [Kim, Gui-Sun;Park, Geum-Soon;] / Korean journal of food and cookery science
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4 |
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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5 |
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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6 |
Quality Characteristics of Fish Paste Containing Lotus(Nelumbo nucifera) Leaf Powder
/ [Shin, Young-Ja;] / Korean journal of food and cookery science
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7 |
The Quality Characteristics of Sulgi Prepared Using Different Amounts of Mulberry Leaf Powder and Lotus Leaf Powder
/ [Son, Kyoung-Hee;Park, Dong-Yean;] / Korean journal of food and cookery science
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8 |
Quality Characteristics of Sulgitteok Added with Lotus Leaf Powder
/ [Yoon, Sook-Ja;] / Korean journal of food and cookery science
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9 |
Quality Characteristics of Lotus Leaf Jeolpyun during Storage
/ [Han, Kee-Young;Yoon, Sook-Ja;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
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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11 |
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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12 |
Antioxidant and Anticancer Activities of Lotus (Nelumbo nucifera) Leaf and Root
/ [Jeong, Chang-Ho;Son, Ki-Bong;Kim, Jin-Hee;Kang, Sun-Kyung;Park, Eun-Young;Seo, Kwon-Il;Shim, Ki-Hwan;] / Food Science and Preservation
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13 |
Preparation of Mulberry Leaves Tea and Its Quality Characteristics
/ [Kim, Dong-Chung;In, Man-Jin;Chae, Hee-Jeong;] / Journal of Applied Biological Chemistry
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14 |
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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15 |
Composition Analysis and Antioxidative Activity of Maengjong-juk (Phyllostachys pubescence) Leaves Tea
/ [In, Man-Jin;Park, Min-Kyung;Kim, So-Young;Chae, Hee-Jeong;Chae, Moon-Whoan;Sone, Jin;Ji, Ho-Seon;Han, Kwang-Sik;Kim, Dong-Chung;] / Journal of Applied Biological Chemistry
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16 |
Quality Characteristics of Sponge Cake with Added Lotus Leaf Powder
/ [Song, Young-Kwang;] / Journal of the Korean Society of Food Culture
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