1 |
Development of Functional Tea Product Using Cirsium japonicum
/ [Chung, Mi-Sook;Um, Hye-Jin;Kim, Chi-Kwang;Kim, Gun-Hee;] / Journal of the Korean Society of Food Culture
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2 |
Quality Characteristics of Backsulgi with Germinated Brown Rice Flour
/ [Cho, Kyung-Ryun;] / The Korean Journal of Food And Nutrition
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3 |
Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of Sulgidduk
/ [Kim, Jong-Wook;Hwang, Su-Jung;] / Journal of the Korean Society of Food Culture
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4 |
pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk
/ [Kim, Ji-Young;Kim, Ju Bong;Yi, Young Hyoun;] / Food Engineering Progress
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5 |
Effect of Grain Size and Added Water on Quality Characteristics of Abalone Porridge
/ [Shin, Eun-Soo;Lee, Kyong-A;Lee, Hye-Kyung;Kim, Koth-Bong-Woo-Ri;Kim, Mi-Jung;Byun, Myung-Woo;Lee, Ju-Woon;Kim, Jae-Hun;Ahn, Dong-Hyun;Lyu, Eun-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
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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7 |
Quality Characteristics of Jook Prepared with Lotus Root Powder
/ [Park, Bock-Hee;Cho, Hee-Sook;] / Journal of the Korean Home Economics Association
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8 |
Quality Characteristics of Gugija.Heukimja Jook Containing Different Levels of Black Sesame Powder
/ [Min, Eun-Seol;Cho, Jung-Soon;] / Korean journal of food and cookery science
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9 |
Quality Characteristics and Storage Properties of Hobakpyeon with Different Amounts of Pumpkin (Cucurbita moschata D.) Powder
/ [Jung, Kyoung-Wan;Kim, Yoo-Kyung;Lee, Gui-Chu;] / Journal of the Korean Society of Food Culture
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10 |
Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Journal of the Korean Society of Food Culture
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11 |
Quality Characteristics of Sulgidduk with Added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) Powder
/ [Choi, Eun-Jeong;Lee, Seung-Min;] / Journal of the East Asian Society of Dietary Life
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12 |
Optimization of Sulgidduk with Green Laver Powder Using a Response Surface Methodology
/ [Kim, Hyun-Sook;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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13 |
Quality Characteristics of Sulgidduk by the Addition of Maesil(Prunus Mume) Cocentrate
/ [Lim, Jeom-Hee;Jeong, Soon-Young;Kim, Jae-Hwan;] / Korean journal of food and cookery science
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14 |
Quality Characteristics of Sulgidduk with Added Yam (Dioscorea japonica) Powder
/ [Cho, Kyung-Ok;Kim, Hyun-Sook;] / Journal of the Korean Society of Food Culture
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15 |
Quality Characteristics of Sulgidduk Prepared with Apple Powder
/ [Lim, Jeom-Hee;] / Korean journal of food and cookery science
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16 |
Effect of Particle Size on the Physicochemical and Nutritional Properties of Egg Yolk Porridge
/ [Kim, Hye-Ran;Kim, Mee-Ree;] / Journal of the East Asian Society of Dietary Life
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17 |
Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder
/ [Joo, Hang-Sook;Park, Jung-Eun;Jang, Myung-Sook;] / Korean journal of food and cookery science
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18 |
Quality Characteristics of Sulgidduk with Whole Wheat Flour
/ [Lee, Eun-Suk;Doo, Hwa-Jin;Kim, Yong-Ro;Shim, Jae-Yong;] / Food Engineering Progress
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19 |
The Quality Characteristics of Sulgidduk Prepared with Parsley powder
/ [Lim, Jeom-Hee;Park, Jong-Hee;] / Korean journal of food and cookery science
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20 |
Quality Characteristics of Gruel with Added Yam
/ [Kim, Jung-Sun;Kwak, Eun-Jung;] / Journal of the Korean Society of Food Culture
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21 |
Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
/ [Hwang, In-Guk;Yang, Ji-Won;Kim, Ja-Young;Yoo, Seon-Mi;Kim, Gi-Chang;Kim, Jin-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
The quality Characteristics of Saccharified Cherry Tomato Gruel Prepared with Rice Mash
/ [Kim, Jin-Sook;Kim, Young-Ja;Yang, Ji-Won;] / Korean journal of food and cookery science
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23 |
The Quality Characteristic and Antioxidant Properties of Saccharified Strawberry Gruels
/ [Kim, Jin-Sook;Kim, Ja-Young;Chang, Young-Eun;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology
/ [Lee, Young-Tack;Im, Ji-Soon;] / Food Science and Preservation
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25 |
Quality Characteristics and Antioxidant Properties of Saccharified Banana Gruels
/ [Kim, Jin Sook;Kim, Ja Young;Kim, Gi Chang;Kim, Kyung Mi;Kang, Myung Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Antioxidant Activity and Quality Characteristics of Mung Bean Starch Gel Prepared with Ginkgo Nut Powder
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / Journal of the Korean Society of Food Culture
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27 |
Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25℃
/ [Triyannanto, Endy;Lee, Jin Ho;Lee, Keun Taik;] / Food Science of Animal Resources
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