1 |
Quality Characteristics and of Green Tea Dasik Processing with Varied Levels of Rice Grain Particle Size and Green Tea Powder
/ [Kim, Hae-Young;] / Journal of the Korean Society of Food Culture
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2 |
Quality Characteristics and Antioxidant Activity of Black Sesame Dasik Added Spirulina
/ [Son, Chan-Wok;Kim, Hye-Jeong;Lee, Yun-Jin;Kim, Mee-Ree;] / Journal of the Korean Society of Food Culture
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3 |
Quality Characteristics of Glutinous Rice Dasik by the Addition of Job's Tears Flour
/ [Chae, Kyung-Yeon;] / Korean journal of food and cookery science
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4 |
Quality Characteristics of Green Tea Dasik Containing Sugar Alcohol and Agar
/ [Han, Young-Sook;Choi, Won-Seok;] / Korean journal of food and cookery science
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5 |
Qualitative Properties of Sulgidduk with the Different Density of Rice Powder Made by Multifunctional Grinder
/ [Lee, Yu-Na;Lee, Jong-Hyun;Kim, Young-Soon;] / The Korean Journal of Food And Nutrition
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6 |
Quality Characteristics of Gugija.Heukimja Jook Containing Different Levels of Black Sesame Powder
/ [Min, Eun-Seol;Cho, Jung-Soon;] / Korean journal of food and cookery science
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7 |
Quality Characteristics of Brown Rice Dasik Prepared with Pollen Powder
/ [Kim, Ae-Jung;Han, Myung-Ryun;Kim, Myung-Hwan;Lee, Soo-Jeong;] / The Korean Journal of Food And Nutrition
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8 |
Quality Characteristics of Jinmal Dasik Containing Jujube Paste
/ [Choi, Eun-Jeong;Hong, Jin-Sook;] / Journal of the East Asian Society of Dietary Life
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9 |
Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder
/ [Chae, Kyung-Yeon;Choi, Mi-Kyung;] / Korean journal of food and cookery science
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10 |
Sensory Properties and Consumer Acceptance of Dasik (Korean Traditional Confectioneries)
/ [Yang, Jeong-Eun;Lee, Ji-Hyeon;Choi, Soon-Ah;Chung, Lana;] / Journal of the East Asian Society of Dietary Life
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11 |
Physicochemical and Antioxidant Properties of Yanggaeng Incorporated with Black Sesame Powder
/ [Seo, Hye Min;Lee, Jun Ho;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Antioxidant Capacity and Effect of Storage Periods on Textures and Sensory Properties of Dasik (Korean Traditional Confectionaries)
/ [Yang, Jeong-Eun;Kim, Ji Young;Jang, Eun Yeong;Lee, Jae Hwan;Lee, Ji Hyeon;Chung, Lana;] / Journal of the Korean Society of Food Science and Nutrition
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