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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 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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3 |
Quality Characteristics of Pound Cake with Chlorella Powder
/ [Chung, Nam-Yong;Choi, Soon-Nam;] / Korean journal of food and cookery science
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4 |
Characteristics of Yellow Layer Cake Made with Mandarin Powder
/ [Park, Yeong-Sun;Shin, Sol;Shin, Gil-Man;] / Food Science and Preservation
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5 |
Optimization of Ingredient Mixing Ratio for Preparation of Steamed Foam Cake with Added Saltwort (Salicornia herbacea L.)
/ [Kim, Yu-Suk;Kwak, Sung-Ho;Jang, Myung-Sook;] / Korean journal of food and cookery science
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6 |
Physicochemical and Sensory Properties of Baikseolgi Made with Kugija (Lycium chinense Mill.) Powder
/ [Kim, Hye-Ran;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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7 |
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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8 |
Quality Characteristics of Pound Cake Prepared with Mandarin Powder
/ [Park, Yeong-Sun;Shin, Sol;Shin, Gil-Man;] / Food Science and Preservation
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9 |
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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10 |
Quality Characteristics of Sponge Cake Prepared with Red Ginseng Marc Powder
/ [Park, Young-Rye;Han, In-Jun;Kim, Mun-Yong;Choi, Seong-Hee;Shin, Dong-Won;Chun, Soon-Sil;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Pound Cake with Addition of Cashew Nuts
/ [Choi, Soon-Nam;Chung, Nam-Yong;] / Korean journal of food and cookery science
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12 |
A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder
/ [Song, Young-Suk;Hwang, Seong-Yun;] / The Korean Journal of Food And Nutrition
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13 |
Quality Properties of Yellow Layer Cake Prepared with Diacylglycerol Oil
/ [Moon, Sung-Lan;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
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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15 |
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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16 |
Quality Characteristics of Pound Cakes Containing Various Levels of Aged Garlic during Storage
/ [Kim, Kyoung-Hee;Lee, Jeong-Ok;Paek, Seung-Han;Yook, Hong-Sun;] / Journal of the East Asian Society of Dietary Life
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17 |
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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18 |
Quality Characteristics of Pound Cakes Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage
/ [Kim, Kyoung-Hee;Hwang, Hye-Rim;Yun, Mi-Hyang;Jo, Ji-Eun;Kim, Mi-Seon;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
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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20 |
Quality Characteristics of Sponge Cake Prepared with Lentinus edodes Powder
/ [Jo, Kyung-A;Lee, Young-Ju;Sim, Chang-Hwan;Kim, Kyung-Je;Chun, Soon-Sil;] / The Korean Journal of Food And Nutrition
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21 |
Studies on Rheological Properties of Weak Flour Containing Mulberry Powder
/ [Park, Hayag-Mi;Kang, Kun-Og;Lee, Hyun-Joo;] / The Korean Journal of Community Living Science
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22 |
Evaluation of the Quality Characteristics of Sponge Cake Containing Mugwort Powder
/ [Lee, Hyun-Ja;] / Journal of the East Asian Society of Dietary Life
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23 |
Quality Characteristics of Sponge Cakes with Various Sugar Alcohols
/ [Lee, Jin-Kyung;Oh, Myung-Suk;] / Journal of the Korean Society of Food Culture
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24 |
The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder
/ [Jang, Kyeung-Hee;Kang, Woo-Won;Kwak, Eun-Jung;] / Food Science and Preservation
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25 |
Optimization of Sponge Cake Added with Turmeric (Curcuma longa L.) Powder Using Mixture Design
/ [Seo, Min-Ja;Park, Jung-Eun;Jang, Myung-Sook;] / Food Science and Biotechnology
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26 |
Physicochemical Properties, Free Sugar and Volatile Compounds of Korean Citrons Cultivated in Different Areas
/ [Lee, Soo-Jung;Shin, Jung-Hye;Kang, Min-Jung;Jeong, Chang-Ho;Ju, Jong-Chan;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Quality Characteristics of Yellow Layer Cake Added with Black Garlic Powder
/ [Jeong, Jun-Young;Jeong, Chang-Ho;Choi, Jine-Shang;] / Journal of agriculture & life science
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28 |
Comparison of Physicochemical Properties of Citron (Citrus junos SIEB ex TANAKA) from Three Different Areas of Namhae
/ [Lee, Soo-Jung;Shin, Jung-Hye;Sung, Nak-Ju;] / Journal of agriculture & life science
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29 |
Quality Characteristics of Yellow Layer Cake with Mulberry Powder during Storage
/ [Park, Hyang-Mi;Hwang, Seong-Yun;Kang, Kun-Og;] / Journal of the East Asian Society of Dietary Life
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30 |
Aroma Compounds and Antimicrobial Effect of Garlic from Different Areas in Korea
/ [Shin, Jung-Bye;Kim, Ra-Jeong;Lee, Soo-Jung;Kang, Min-Jung;Seo, Jong-Kwon;Sung, Nak-Ju;] / Food Science and Preservation
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31 |
Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes
/ [Lee, Soo-Jung;Kim, In-Sung;Lee, Hye-Jin;Chung, Jong-Il;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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32 |
Quality Characteristics of Pound Cake added with Angelica gigas Nakai Powder
/ [Park, Geum-Soon;An, Sang-Hee;] / Korean journal of food and cookery science
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33 |
Quality Characteristics of Bread Added with Paprika Powder
/ [Choi, Soon-Nam;Kim, Hyun-Jung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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34 |
Quality Characteristics of Yellow Layer Cake Containing Yacon Powder
/ [Kim, Song-Gi;Kim, Sun-Young;Kang, Kun-Og;] / Journal of the East Asian Society of Dietary Life
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35 |
Quality Characteristics of Pound Cake with Added Mulberry Fruit Powder
/ [Yoo, Seung-Seok;Jeong, Hyun-Chul;] / Journal of the East Asian Society of Dietary Life
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36 |
Quality Characteristics of Sponge Cake Added with Laminaria japonia Powder
/ [Lim, Eun-Jeong;] / The Korean Journal of Food And Nutrition
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37 |
Rheological Properties of Pound Cake with Ginger Powder
/ [Chung, Yoon-Kyung;Lee, Jae-Joon;Lee, Hyun-Joo;] / Food Science and Preservation
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38 |
Physiochemical and Antimicrobial Activity of Garlic Cultivar
/ [Jeong, Woo-Jae;Kang, Min-Jung;Yoon, Hwan-Sik;Sung, Nak-Ju;Shin, Jung-Hye;] / Journal of agriculture & life science
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39 |
Quality Characteristics of Castella Prepared by Substituting Sugar with Stevia Leaf Powder
/ [Choi, Soon-Nam;Kim, Hyun-Jung;Joo, Mi-Kyoung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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40 |
Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
/ [Jang, Woo Hyuk;Yoo, Young-Bok;Kim, Byung Hee;Bae, Song-Hwan;] / Journal of the Korean Society of Food Science and Nutrition
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41 |
Quality Characteristics of Yellow Layer Cake Added with Sourdough Starter Powder
/ [An, Hye-Lyung;An, Hee-Jung;Lee, Kwang-Suck;] / Journal of the East Asian Society of Dietary Life
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42 |
Quality Characteristics of Rice Pound Cake prepared with Blueberry Powder
/ [Lee, Won-Gab;Lee, Jeong-Ae;] / Journal of the East Asian Society of Dietary Life
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43 |
Quality Characteristics of Bread Added with Stevia Leaf Powder
/ [Choi, Soon-Nam;Joo, Mi-Kyoung;Chung, Nam-Yong;] / Korean journal of food and cookery science
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