1 |
Quality Characteristics of Wet Noodle with Maesil(Prunus mume) Juice
/ [Lee, Hyun-Ae;Nam, Eun-Sook;Park, Shin-In;] / Journal of the Korean Society of Food Culture
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2 |
Quality Characteristics of Noodle Added with Chlorella Extract
/ [;;] / The Korean Journal of Food And Nutrition
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3 |
Characteristics of Wheat Flour Dough and Noodles Added wih Onion Juice
/ [Sim, Jae-Yong;Lee, Jae-Hee;] / Food Engineering Progress
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4 |
Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten
/ [Kim, Soo-Min;Kim, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle
/ [Chung Hai-Jung;Choi, Min-Hee;Chang Hak-Gil;Kim Joo-Sook;Kim Woo-Jung;] / Korean journal of food and cookery science
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6 |
Quality Characteristics of Wheat Flour Noodle Added with Onion Powder
/ [Kim, Jong-Gu;Sim, Jae-Yong;] / Food Engineering Progress
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7 |
Effect of Prunus mume Byproduct Obtained from Liqueur Manufacture on Quality Characteristics of Noodles
/ [Park, La-Young;Chae, Myoung-Hee;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Effects of Membrane-filtered Powder of Sunmul on the Quality Characteristics of Noodles
/ [Chung, Hai-Jung;Choi, Min-Hee;Kim, Woo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Changes in Physicochemical Characteristics of Green Barley according to Days after Heading
/ [Ju, Jung-Il;Lee, Ka-Soon;Min, Hee-Il;Lee, Byung-Jin;Kwon, Byung-Gu;Gu, Ja-Hyeong;Oh, Man-Jin;] / KOREAN JOURNAL OF CROP SCIENCE
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10 |
Properties of Alcohol Fermentation from Barley Treated with Non-steam and Steam
/ [Woo, Seung-Mi;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Bum;Jeong, Yong-Jin;] / Food Science and Preservation
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11 |
Quality Characteristics of Dried Noodles Made with Boehmeria nivea Powder
/ [Park, Bock-Hee;Kim, Gum-Yue;Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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12 |
Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten
/ [Kim, Soo-Min;Kim, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Quality Characteristics of Dried Noodles Prepared by Adding Hericium erinaceum Powder and Extract
/ [Oh, Bong-Yun;Lee, You-Seok;Kim, Young-Ok;Kang, Jeong-Hwa;Jung, Kyung-Ju;Park, Jang-Hyun;] / Korean Journal of Food Science and Technology
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14 |
Quality Characteristics of Rice Noodles in Korean Market
/ [Yang, Hee-Seon;Kim, Chang-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Preparation and Characterization of Wet Noodle Containing Germinated Small Black Bean Flour
/ [Han, Sung-Mi;Han, Jung-Ah;] / Korean Journal of Food Science and Technology
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16 |
Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
/ [Kim, Yeon-Ju;Ju, Jong-Chan;Kim, Rae-Young;Kim, Won-Tae;Park, Jae-Hee;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina
/ [Kim, Yeon-Ju;Ju, Jong-Chan;Kim, Rae-Young;Kim, Won-Tae;Park, Jae-Hee;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Effects of Semolina on Quality Characteristics of the Rice Noddles
/ [Kim, Byong Ki;Park, Jung Eun;Zu, Genuine;] / Food Engineering Progress
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19 |
Quality Characteristics and Antioxidant Activity of Noodle Containing Whole Flour of Korean Hull-less Barley Cultivars
/ [Lee, Mi-Ja;Kim, Kyung-Soon;Kim, Yang-Kil;Choi, Jae-Sung;Park, Kwang-Geun;Kim, Hyung-Soon;] / KOREAN JOURNAL OF CROP SCIENCE
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20 |
Quality Characteristics of Bread Dough added with Immature Chalssalbori Flour
/ [Kim, Ye-Seul;Park, Ju Yeon;Lee, Jeung Hee;] / Korean journal of food and cookery science
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