1 |
Quality Characteristics of Sponge Cakes with Addition of Pleurotus eryngii Mushroom Powders
/ [;;] / Journal of the Korean Society of Food Science and Nutrition
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2 |
Quality Characteristics of Pound Cake Added to -Glucan During Storage
/ [Kim Mee Ree;Shim Yu-Mi;Yang Yun-Hyoung;Kim Mi-Kyoung;Cho Han-Young;] / Korean journal of food and cookery science
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3 |
Quality Characteristics of Sponge Cake with Added Dried Sweet Pumpkin Powders
/ [Woo, In-Ae;Kim, Yong-Sun;Song, Tae-Hee;Lee, Soon-Kyu;Choi, Hee-Sook;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder
/ [Lee, Jong-Suk;Kim, Han-Sup;Lee, Yoon-Joo;Jung, In-Chang;Bae, Jong-Ho;Lee, Jae-Sung;] / Korean Journal of Food Science and Technology
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5 |
Quality Characteristics of Sponge Cakes with Wheat-Rice Composite Flour
/ [Ju, Jung-Eun;Nam, Youn-Hwa;Lee, Kyong-Ae;] / Korean journal of food and cookery science
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6 |
Effects of Lycium chinense Powders on the Quality Characteristics of Yellow Layer Cake
/ [Kim, Yeoung-Ae;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Physicochemical and Sensory Characteristics of Spong Cake with Added -Glucan
/ [Yu, Jeong-Sun;Jo, Gyung-Mi;Shin, Yu-Mi;Kwon, Oh-Yun;Kim, Mi-Kyoung;Jo, Han-Young;Kim, Mee-Ree;] / Korean journal of food and cookery science
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8 |
Consumer Perception of Cookies Made with Onion Powder
/ [Seog, Eun-Ju;Kim, Hye-Ran;Lee, Jun-Ho;] / Food Engineering Progress
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9 |
Quality Characteristics of Sponge Cake upon Addition of Paprika Powder
/ [Jeong, Chang-Ho;Kim, Jin-Hee;Cho, Jeong-Rai;Ahn, Cheol-Gun;Shim, Ki-Hwan;] / Food Science and Preservation
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10 |
The Quality Characteristics of Sponge Cake with Added Steamed Garlic Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwen, O-Chen;] / Korean journal of food and cookery science
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11 |
Effects of Aloe (Aloe vera Linne) on the Quality Attributes of Chiffon Cake
/ [Kim, Hye-Young;Shin, Doo-Ho;Jung, Young-Nam;] / Food Science and Preservation
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12 |
Effects of the Addition of Polymannuronate on the Textural Characteristics of Sponge Cakes
/ [Choi, Hee-Sook;] / The Korean Journal of Food And Nutrition
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13 |
The Development of Yellow Layer Cake with Cuttlefish Ink
/ [Kim, Ae-Jung;Lim, Young-Hee;Kim, Moung-Hee;Kim, Mi-Won;] / The Korean Journal of Food And Nutrition
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14 |
Physical and Sensory Characteristics of Sponge Cakes Added Steamed Garlic and Yuza Powder
/ [Shin, Jung-Hye;Choi, Duck-Joo;Kwon, O-Chen;] / The Korean Journal of Food And Nutrition
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15 |
The Development of Yellow Layer Cake with Cuttlefish Ink
/ [Kim, Ae-Jung;Lim, Young-Hee;Kim, Moung-Hee;Kim, Mi-Won;] / The Korean Journal of Food And Nutrition
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16 |
Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake
/ [Kim, Yeoung-Ae;] / Korean journal of food and cookery science
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17 |
Physicochemical Properties of Onion Powder as Influenced by Drying Methods
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;Rhim, Jong-Whan;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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19 |
Preparation and Characteristics of Bread by Medicinal Herb Composites with Immunostimulating Activity
/ [Kim, Hee-Suk;Kang, Jin-Soon;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder
/ [Lee, Jeong-Ok;Lee, Seong-A;Kim, Kyoung-Hee;Choi, Jong-Jin;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Quality Characteristics of Sponge Cake with Omija Powder
/ [Lee, Young-Ju;Lee, Hyun-Ju;Kim, Young-Suk;Ahn, Chang-Bum;Shim, Sun-Yup;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Optimization of Ingredient Mixing Ratio for Preparation of Sponge Cake with Bamboo (Pseudosasa japonica Makino) Leaves Powder
/ [Park, Jung-Eun;Jeong, Heung-Do;Jang, Myung-Sook;] / Korean journal of food and cookery science
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23 |
Characteristics and Preservation of the Plain Bread Added with Onion Juice.
/ [Lee, Hee-Jung;Jung, Sang-In;Hwang, Yong-Il;] / Journal of Life Science
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24 |
Preparation and Characteristics of Bread by Medicinal Herb Composites with Cognitive Function
/ [Kang, Jin-Soon;Kang, Shin-Kwon;Kim, Hee-Suk;] / Journal of the Korean Society of Food Science and Nutrition
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25 |
Quality Characteristics of Sponge Cake with Black Garlic Powder Added
/ [Lee, Jeong-Sug;Seong, Yu-Bin;Jeong, Bo-Young;Yoon, Seong-Jun;Lee, In-Sook;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Quality Characteristics of Sponge Cake added with Banana Powder
/ [Park, Jum-Soon;Lee, Young-Ju;Chun, Soon-Sil;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Physicochemical and Sensory Properties of Sponge Cakes Incorporated with Ecklonia cava Powder
/ [Lee, Jun Ho;Heo, Seon Ah;] / Food Engineering Progress
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28 |
Physicochemical Qualities and Consumer Perception of Tomato Sponge Cakes
/ [Son, Seok-Min;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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29 |
Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes
/ [Kim, Yeoung-Ae;] / Food Science and Preservation
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30 |
Quality Characteristics of Sulgi with Added Fresh or Frozen Red Onions
/ [Im, Seok-Soon;Jun, Mi-Ra;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
Preparation Characteristics of Mousse Cake with Different Amounts of Cream Cheese
/ [Park, Hey-Ran;Yoo, Seung-Seok;] / Korean journal of food and cookery science
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32 |
Effect of Cudrania tricuspidata Leaf Powder Addition on the Quality of Sponge Cakes
/ [Lee, Jun Ho;Son, Seok Min;] / Food Engineering Progress
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33 |
Effects of High Molecular Weight Water-Soluble Chitosan On Storage Characteristics and Quality Attributes of Sponge Cake
/ [Lee, Hee-Tae;] / Korean Journal of Human Ecology
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34 |
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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35 |
Quality Characteristics of Sponge Cake Added with Helianthus tuberosus Powder
/ [Suh, Kang-Hee;Kim, Kyung-Hee;] / Journal of the East Asian Society of Dietary Life
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