1 |
Quality Characteristics of Wheat Flour Noodle Added with Onion Powder
/ [Kim, Jong-Gu;Sim, Jae-Yong;] / Food Engineering Progress
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2 |
Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon
/ [Eom, Kwon-Yong;Cha, Bo-Sook;Kim, Dong-Hee;Kim, Woo-Jung;] / Korean Journal of Food Science and Technology
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3 |
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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4 |
Quality Characteristics of Dried Noodle Made with Lotus Root Powder
/ [Park, Bock-Hee;Cho, Hee-Sook;Bae, Kyoung-Yun;] / Korean journal of food and cookery science
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5 |
Functional Properties of Mugwort Extracts and Quality Characteristics of Noodles Added Mugwort Powder
/ [Park Chan-Sung;Kim Mi-Lim;] / Food Science and Preservation
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6 |
Antimutagenic and Cytotoxic Effects of Fagopyrum esculentum Moenech Noodles Extracts
/ [Yoo, Kwang-Ha;Kim, Soo-Hyun;Ham, Young-An;Yoo, Soo-Jung;Oh, Hyun-Taek;Ham, Seung-Shi;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Characteristics of Tofu Added with Soybeans Cultured by Mycelia of Pleurotus eryngii
/ [Lee, Ka-Soon;Kim, Hong-Kyu;Oh, Man-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Quality Characteristics of Noodle added with Takju(Korean turbid rice wine) lees
/ [Kim, Soon-Mi;Yoon, Cheol-Ho;Cho, Woo-Kyoun;] / Journal of the Korean Society of Food Culture
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9 |
Quality Characteristics of Noodle Added with Browned Oak Mushroom(Lentinus edodes)
/ [Kim, Se-Young;Kang, Mi-Young;Kim, Mi-Hyun;] / Korean journal of food and cookery science
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10 |
Physical and Sensory Characteristics of Wet Noodles Prepared by Adding Ge-Geol Radish Powder
/ [Kim, Haeng-Ran;Lee, Ji-Hyun;Kim, Yang-Suk;Kim, Kyung-Mi;] / Korean Journal of Food Science and Technology
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11 |
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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12 |
Quality Characteristics of Fresh Pasta Noodle Added with Red Hot Pepper Juice
/ [Kim, Jung-Soo;Hong, Jin-Sook;] / Korean journal of food and cookery science
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13 |
Quality Characteristics of Wet Noodle Added with Freeze Dried Garlic Powder
/ [Jeong, Chang-Ho;Shim, Ki-Hwan;Bae, Young-Il;Choi, Jine-Shang;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Quality Characteristics of Wet Noodles Added with Korean Paprika Powder
/ [Jeong, Chang-Ho;Kim, Jin-Hee;Cho, Jeong-Rai;Ahn, Cheol-Gun;Shim, Ki-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder
/ [Kang, Jae-Hee;Kim, Ji-Eung;] / Korean journal of food and cookery science
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16 |
Study on the Quality of Apple Dressing Sauce Added with Pine Mushroom(Tricholoma matsutake Sing) and Chitosan
/ [Hong, Ju-Yeon;Choi, Young-Jun;Kim, Mi-Hyun;Shin, Seung-Ryeul;] / Food Science and Preservation
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17 |
Development and Quality Characteristics of Rice Noodles Made with Added Capsosiphon fulvescens Powder
/ [Jung, Bok-Mi;Park, Soon-Ok;Shin, Tai-Sun;] / Korean journal of food and cookery science
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18 |
Assessment of Quality Characteristics of Dried Shrimp Noodles for Elderly Foodservice Operations
/ [Cho, Hee-Sook;Kim, Kyung-Hee;] / Korean journal of food and cookery science
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19 |
β-glucan and glucosamine contents in various cereals cultured with mushroom mycelia
/ [Lee, Hui-Deok;Lee, Ga-Soon;] / The Korean Journal of Mycology
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20 |
Quality Characteristics of Dried Noodle Added with Lotus Leaf Powder
/ [Park, Bock-Hee;Jeon, Eun-Raye;Kim, Sung-Doo;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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21 |
Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects
/ [Hyun, Hyo-Eun;Lee, Eun-Hwa;Noh, Jeong-Sook;Song, Yeong-Ok;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Quality Characteristics of White Pan Bread Containing Brown Rice Fermented with Phellinus linteus
/ [Jung, In-Chang;Sohn, Ho-Yong;Bae, Jong-Ho;Kim, Ki-Ju;] / Journal of the East Asian Society of Dietary Life
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23 |
Rheological Properties of Dried Noodles with Added Enteromorpha intenstinalis Powder
/ [Cho, Hee-Sook;] / Journal of the East Asian Society of Dietary Life
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24 |
Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization
/ [Heu, Min-Soo;Yoon, Min-Seok;Kim, Hyung-Jun;Park, Kwon-Hyun;Lee, Jong-Hyun;Jo, Mi-Ran;Lee, Jung-Suk;Jeon, You-Jin;Kim, Jin-Soo;] / Korean Journal of Fisheries and Aquatic Sciences
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25 |
Effect of Extracts from Acanthopanax senticosus and Eucommia ulmoides on Shelf-Life and Quality of Wet Noodle
/ [Jung, Ji-Yeon;Song, Eu-Jin;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Lee, So-Jeong;Yoon, So-Young;Lee, Chung-Jo;Park, Na-Bi;Kwak, Ji-Hee;Lee, Ho-Dong;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
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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27 |
Quality Characteristics and Storage Properties of Wet Noodle with Added Cheonnyuncho Fruit Powder
/ [Jung, Bok-Mi;] / Korean journal of food and cookery science
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28 |
Quality Characteristics of Wet Noodles Added with Freeze-dried Maesangi Powder
/ [Park, Jin-Hee;Ko, Seong-Hye;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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29 |
Quality Characteristics of Rice Noodles with Added Allium victorialis Powder
/ [Park, Geum-Soon;Kim, Ji-Young;] / Korean journal of food and cookery science
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30 |
Quality Characteristics of Noodles Added with Domestic Germinated Barley
/ [Ha, Dung-Minh;Park, Yang-Kyun;] / Food Science and Preservation
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31 |
Quality Characteristics of Dumpling Shell Containing Pleurotus eryngii Powder
/ [Kang, Bok-Hee;Shin, Eun-Jeong;Lee, Sang-Han;Lee, Dong-Sun;Hur, Sang-Sun;Kim, Seong-Ho;Son, Seok-Min;Lee, Jin-Man;] / Journal of the Korean Society of Food Science and Nutrition
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32 |
Quality Characteristics of Dried Noodles with Added Loquat Leaf Powder
/ [Park, In-Duck;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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33 |
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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34 |
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Sung-Hee;Jung, Bok-Mi;] / Korean journal of food and cookery science
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35 |
Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder
/ [Park, Bock-Hee;Yoo, Ji-Young;Cho, Hee-Sook;] / Journal of the Korean Society of Food Culture
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36 |
The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber
/ [Park, Sung Hee;Ryu, Ho Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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37 |
Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products
/ [Jeon, Ki Hong;Hwang, Yoon Seon;Kim, Young Boong;Kim, Eun Mi;Park, Jong Dae;Choi, Jin Young;] / Food Science of Animal Resources
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