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Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Barley (Hordeum vulgare L.) Sproutling Powder
/ [Seo, Min-Ja;Jung, Su-Ji;Jang, Myung-Sook;] / Korean journal of food and cookery science
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2 |
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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3 |
Optimization for the Physical Properties of Steamed Foam Cakes Prepared with Single-stage Method by Response Surface Methodology
/ [Kwhak, Sung-Ho;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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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 |
Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder
/ [Chung, Hai-Jung;Eom, Kwon-Yong;Kim, Woo-Jung;] / Preventive Nutrition and Food Science
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6 |
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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7 |
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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8 |
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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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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10 |
The Quality Characteristics of Sponge Cake with Varied Levels of Whey Protein Isolate
/ [Ahn, Myung-Soo;Kim, Chan-Hee;] / Korean journal of food and cookery science
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11 |
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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12 |
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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13 |
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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14 |
Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder
/ [Lee, Jae-Hoon;Kwak, Eun-Jung;Kim, Ji-Sang;Lee, Young-Soon;] / Korean journal of food and cookery science
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15 |
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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16 |
Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage
/ [Kang, Byung-Sun;Moon, Sung-Won;] / Food Science and Preservation
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17 |
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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18 |
Quality Characteristics of Yellow Layer Cake Prepared with Different Levels of Adenophora remotiflora Powder
/ [Choi, Yoon-Hee;Bae, Song-Hwan;Park, Jeong-Woo;Cho, Nam-Ji;Han, Myung-Ryun;Kim, Young-Ho;Yoon, Seong-Jun;Kim, Myung-Hwan;Kim, Ae-Jung;] / Journal of the East Asian Society of Dietary Life
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19 |
Quality Characteristics of Sponge Cake with Pakchoi (Brassica compestris L. ssp chinensis Jusl.) Powder
/ [Chung, Ye-Sun;Kim, Dae-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
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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21 |
Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
/ [Lee, Seo Eun;Lee, Jun Ho;] / Korean Journal of Food Science and Technology
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22 |
Effect of Morus alba Root Bark, Ecklonia stolonifera, and Curcuma aromatica Extracts on Shelf-life and Quality of Castella
/ [Yoon, So-Young;Choi, Jung-Soo;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Kim, Seo-Jin;Lee, So-Jeong;Lee, Chung-Jo;Kim, Tae-Wan;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Properties of Sponge Cake with Added Saltwort (Salicorniaherbacea L.)
/ [An, Ho-Ki;Hong, Geum-Ju;Lee, Eun-Jun;] / Journal of the Korean Society of Food Culture
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24 |
Physicochemical Characteristics of Rice Flour Sponge Cakes Containing Various Levels of Pumpkin Flour
/ [Lee, Myung-Ho;Lee, Soo-Youl;Lee, Sang-Ah;Choi, Young-Sim;] / The Korean Journal of Food And Nutrition
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25 |
Quality Characteristics of Sponge Cakes Made with Different Quantities of Broccoli Powder
/ [Kim, Chan-Hee;Cho, Kyung-Ryun;] / Korean Journal of Food Science and Technology
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26 |
Quality Characteristics of Muffins Containing Domestic Dropwort Powder (Oenanthe stolonifera DC.)
/ [Seo, Eun-Ok;Kim, Kwang-Oh;Ko, Seong-Hye;] / Journal of the East Asian Society of Dietary Life
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27 |
Food Quality of Muffin with Germinated Brown Rice Soaked in Mycelial Culture Broth of Phellinus linteus
/ [Jung, Kyong-Im;Cho, Eun-Kyung;Choi, Young-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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28 |
Adding Germinated Brown Rice Soaked in a Mycelial Culture Broth of Phellinus linteus to Muffins: An Assessment Using the Response Surface Methodology
/ [Jung, Kyong-Im;Cho, Eun-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
Quality Characteristics of Muffins containing Maesangi Powder Abstract
/ [Seo, Eun-Ok;Kim, Kwang-Oh;Ko, Seong-Hye;Park, Jin-Hee;Han, Eun-Ju;Cha, Kyung-Ok;Ko, Eun-Hee;] / Journal of the East Asian Society of Dietary Life
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30 |
Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder
/ [Lim, Eun-Jeong;] / The Korean Journal of Food And Nutrition
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31 |
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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