1 |
The preparation of puree used (sweet) pumpkins
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[
Hu SJ
] /
MS Thesis. Kyungpook National University
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2 |
호박 먹으면 건강해진다
/
[
송원옥
] /
월간 식생활
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3 |
/
[
장학길
] /
현대인의 건강을 위한 식품정보
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4 |
/
[
정동효
] /
식품의 생리 활성
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5 |
/
[
한국 농어민 후계자 연합회
] /
호박가공산업발전 세미나 자료집
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6 |
Food Technology
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[
Park YK
] /
Research Paper of Korean Food Research Institute
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7 |
The composition of fatty acid in Korean pumpkins
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[
Nam HK;Ko DH
] /
J Korean Soc Food Sci Nutr
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8 |
Development on the honey tea with pumpkins
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[
Park YH
] /
J Korean Soc Food Sci Nutr
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9 |
Research on the preparation of yoghurt added with sweet potato and pumpkins
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[
Shin YS;LEE KS;Kim DH
] /
Koran J Food Science Technology
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10 |
Research on the preparation of jam using pumpkins
/
[
Bang HP
] /
MS Thesis. Korea University
|
11 |
Study on the preparation of the noodle added with pumpkin powder
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[
Shin SY
] /
MS Thesis. Korea University
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12 |
Preparation and quality of instant gruel using pumpkin
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[
Jung GT;Ju IO;Choi JS
] /
Korean J Postharest Sci Technol
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13 |
/
[
박원기;박복희;박영희
] /
한국식품사전
|
14 |
Monitoring on extraction condition of old pumpkin using response surface methodology
/
[
Jeong YT
] /
J Korean Soc Food Sci Nutr
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15 |
The preparation method of beverage using pumpkin
/
[
Hae-Tae Dringk Co.
] /
Korean Patent 94-3681
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16 |
/
[
조재선
] /
식품재료학
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17 |
Optimization of cooking condition of brown sauce by sensory evaluation and response surface methodology
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[
Kim SK;Lee SJ
] /
J Korean Soc Agr Chem Biotechnol
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18 |
Physicochemical and sensory characteristics of brown sauce made with pork bone
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[
Kim YS;Song CR
] /
Korean J Culinary Science
|
19 |
Sensory evaluation and changes in physicochemical properties, microflora and enzyme activity of pumpkin
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[
Chu HJ;Shin HJ
] /
Korean J Food Sci Technol
|
20 |
Research on the rheology of the rice and added with milk
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[
Kim KJ;Kang SH;Kwak YJ
] /
Korean J Culinary Science
|
21 |
Development of yoghurt containing pumpkin
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[
Han MS;Lee YK
] /
Korean J Food Hygiene
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22 |
The preference test on the ratio of ingredients of pumpkin gruel
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[
Cho HJ
] /
MS thesis. Sookmyung University
|
23 |
Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin
/
[
Yoon SJ
] /
Korean J Soc Food Sci
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24 |
The preparation of tomato ketchup with pumpkins
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[
Kim YP
] /
MSThesis. Korea University
|
25 |
The preparation method of tea and beverage using pumpkin extracts
/
[
Korea Food Research Institute
] /
Korean Patent 94-9483
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26 |
The preparation method of snack using pumpkin seed
/
[
Hae-Tae Co.
] /
Korean Patent 94-5631
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27 |
The preparation method of pumpkin nectar
/
[
Il-Wha Co.
] /
Korean Patent 95-1451
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28 |
The preparation method of pumpkin ketchup
/
[
Yoon SH
] /
Korean Patent 94-7119
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29 |
Changes in quality characteristics of different combination of brown sauce during storage
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[
Lee KI;Lee KH;Lee YS
] /
Korean J Culinary Science
|
30 |
The preparation method of kochujang added pumpkin
/
[
Chung HJ;Lee CH
] /
Korean Patent 94-7117
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