1 |
Optimization of Muffin with Added Spinach Powder Using Response Surface Methodology
/ [Joo Shin-Youn;Kim Hyun-Jin;Paik Jae-Eun;Joo Na-Mi;Han Young-Sil;] / Korean journal of food and cookery science
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2 |
Optimization of Spirulina Madeleine Using Response Surface Methodology
/ [Kim, Min-Hee;Kim, Hye-Jeong;Kim, Mi-Yeon;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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3 |
Optimization of Cookie Preparation by Addition of Yam Powder
/ [Joo, Na-Mi;Lee, Sun-Mee;Jung, Hee-Sun;Park, Sang-Hyun;Song, Yun-Hee;Shin, Ji-Hun;Jung, Hyeon-A;] / Food Science and Preservation
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4 |
The Quality Characteristics of Muffins Made with Various Cereal Powders in Dietary Fiber
/ [Kim, Hyun-Ah;Lee, Kyung-Hee;] / Journal of the East Asian Society of Dietary Life
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5 |
Quality Characteristics of Muffins with Different Fat and Methods
/ [Jung, Kyong-Im;Shin, Eun-Soo;Kim, Sang-Ae;] / Korean journal of food and cookery science
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6 |
Quality Attributes of Cookies Prepared with Tomato Powder
/ [Chung, Hai-Jung;] / Preventive Nutrition and Food Science
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7 |
Quality Characteristics of Sugar Snap-Cookie with Added Cornus fructus
/ [Ko, Hee-Chul;] / Journal of the East Asian Society of Dietary Life
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8 |
Quality Characteristics of Muffins added with Garlic Paste
/ [Kim, Ae-Jung;Shin, Seung-Mee;Joung, Kyung-Hee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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9 |
Quality Characteristics of Cookies with Garlic Paste
/ [Kim, Ae-Jung;Joung, Kyung-Hee;Shin, Seung-Mee;Lim, Hee-Jung;Cho, Jae-Chul;] / Journal of the Korea Academia-Industrial cooperation Society
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10 |
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder
/ [Yang, Seung-Mi;Kang, Min-Jung;Kim, Sung-Hyun;Shin, Jung-Hye;Sung, Nak-Ju;] / Korean journal of food and cookery science
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11 |
Physicochemical Characteristics of the Muffin Added Glutinous and Non-glutinous Sorghum(Sorghum bicolor L. Moench) Powder
/ [Kim, Hyun-Young;Seo, Hye-In;Ko, Jee-Yeon;Song, Seuk-Bo;Kim, Jung-In;Lee, Jae-Saeng;Jung, Tae-Wook;Kim, Ki-Young;Kwak, Do-Yeon;Oh, In-Seok;Kim, Chang-Soon;Jeong, Heon-Sang;Woo, Koan-Sik;] / The Korean Journal of Food And Nutrition
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12 |
A Study on the Quality of Muffins Made with Goami Powder of Different Particle Sizes
/ [Kim, Hyun-Ah;Lee, Kyung-Hee;] / Journal of the East Asian Society of Dietary Life
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13 |
Antioxidant Activity and Quality Characteristics of American Cookies Prepared with Job's Tears(Coix lachryma-jobi L.) Chungkukjang Powder and Wheat Bran Powder
/ [Lee, Hye-Jeong;Pak, Hee-Ok;Jang, Jae-Seon;Kim, Sung-Su;Han, Chan-Kyu;Oh, Jae-Bok;Do, Wan-Yeo;] / The Korean Journal of Food And Nutrition
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14 |
Study on Rheological Properties of Wheat Flour Mixed with Buckwheat Powder
/ [Lee, Hyun-Ja;Kim, Min-A;Lee, Hyun-Joo;] / Journal of the East Asian Society of Dietary Life
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15 |
Palatability Traits of Muffin Prepared with Red Wine
/ [Lee, Seon-Ho;Kim, Tae-Wan;Bae, Jong-Ho;] / Food Science and Preservation
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16 |
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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17 |
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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18 |
Qualities of Muffins Made with Jujube Powder
/ [Kim, Eun Ji;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Quality Characteristics of Muffin Added with Rice Bran Powder
/ [Jang, Kyung-Hee;Kang, Woo-Won;Kwak, Eun-Jung;] / Journal of the East Asian Society of Dietary Life
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20 |
Quality Characteristics of Bakery Products with Whole Green Wheat Powder
/ [Kim, Jin-Young;Lee, Ki-Teak;Lee, Jeung-Hee;] / Korean journal of food and cookery science
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21 |
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
/ [Yi, A-Young;Kim, Ye-Seul;Lee, Jeung-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Quality Characteristics of Muffin Added with Buckwheat Powder
/ [Bae, Jong-Ho;Jung, In-Chang;] / Journal of the East Asian Society of Dietary Life
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23 |
The Study of Antioxidant Properties, and Physicochemical and Sensory Characteristics of Steamed Barley Bread added with Ramie Leaf
/ [Kim, Ji-Hyun;Kim, Se-Jung;Yun, Jung-Mi;] / The Korean Journal of Food And Nutrition
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