1 |
Effect of Palm oil and Soybean oil on the Quality and Shelf-life of Yugwa Base
/ [Jeon, Ye-Jeoung;Hwang, Ho-Sun;Song, Young-Ae;Park, Hyo-Suk;Kim, Joong-Man;] / Journal of the Korean Society of Food Culture
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2 |
Physicochemical Properties of Hydroxypropylated Waxy Rice Starches and its Application to Yukwa
/ [Yu, Chul;Choi, Hyun-Wook;Kim, Chong-Tae;Kim, Dong-Seob;Choi, Sung-Won;Park, Young-Joon;Baik, Moo-Yeol;] / Korean Journal of Food Science and Technology
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3 |
Evaluation of the Storage Characteristics of Kangjung Added with Gromwell Extracts
/ [Kim, Jin-Sook;Kim, Tae-Young;Kim, Sang-Bum;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
Physicochemical Properties of Waxy Rice, Waxy Rice Flour and Waxy Rice Starch During Steeping
/ [Kim, Sung-Woo;Kim, Dong-Seob;Kim, Byung-Yong;Baik, Moo-Yeol;] / Journal of Applied Biological Chemistry
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5 |
Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables
/ [Yu, Je-Hyeok;Ryu, Gi-Hyung;] / Food Engineering Progress
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6 |
Changes of Korean Traditional Yu-gwa Flavor and Characteristics during Storage
/ [Yoo, Seung-Seok;] / Journal of the Korean Society of Food Culture
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7 |
Physicochemical Properties of Cross-linked Waxy Rice Starches and Its Application to Yukwa
/ [Yu, Chul;Choi, Hyun-Wook;Kim, Chong-Tai;Ahn, Soon-Cheol;Choi, Sung-Won;Kim, Byung-Yong;Baik, Moo-Yeol;] / Korean Journal of Food Science and Technology
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8 |
Changes in Microflora, Enzyme Activities and Microscopic Structure of Waxy Rice and Steeping Water in Response to Different Steeping Conditions During Preparation of Gangjung
/ [Kim, Haeng-Ran;Kim, Kyung-Mi;Kim, Kwang-Ok;] / Korean Journal of Food Science and Technology
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9 |
Physical Properties of Yukwa Base According to the Extrusion Processing Conditions (I): Manufacturing of Yukwa Base with Combination of Glutinous Rice Flour and Rice Flour
/ [Eun, Jong-Bong;Hsieh, Fu-hung;Choi, Ok-Ja;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Quality Characteristics of Gangjung Made of Different Varieties of Waxy Rice
/ [Kim, Kyung-Mi;Lee, Ji-Hyun;Kim, Haeng-Ran;] / Korean Journal of Food Science and Technology
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11 |
Sensory Characteristics of Gangjung Base Produced by Various Manufacturers
/ [Kim, Haeng-Ran;Kim, Kyung-Mi;Kim, Kwang-Ok;] / Journal of the Korean Society of Food Culture
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12 |
Quality Characteristics of Yukwa Pellets and Yukwa Bases According to Ratio of Soju Addition
/ [Kim, Ji-Youn;Shim, Ki-Hoon;Choi, Ok-Ja;] / Korean Journal of Food Science and Technology
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13 |
Quality Characteristics of Yukwa Bases with Different Quantities of Soju in Storage
/ [Kim, Ji-Youn;Shim, Ki-Hoon;Choi, Ok-Ja;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Effects of Pellet Moisture Content on the Physical Properties of Vacuum-puffed Yukwa
/ [Shen, Xiao-Jun;Norajit, Krittika;Ryu, Gi-Hyung;] / Food Engineering Progress
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15 |
Optimization of the Preparation of Rice Snack by Response Surface Methodology
/ [Choi, Ok Ja;Jung, Hee Nam;Kim, Young Doo;Shim, Jae-Han;Kwak, Sang Ho;Shim, Ki Hoon;] / Korean journal of food and cookery science
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16 |
Antioxidant Effect of Taraxacum officinale on Quality Characteristics of Yukwa containing Taraxacum officinale during Storage
/ [Kim, Kyung-Mi;Chang, Young-Eun;Lee, Jae-Joon;Oh, Hee-Kyung;] / Journal of the Korean Society of Food Culture
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