1 |
Effect of Black Rice Flour on the Quality of Sugar-snap Cookie
/ [Park, Young-Seo;Chang, Hak-Gil;] / Korean Journal of Food Science and Technology
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2 |
Optimization of Iced Cookie with Dried Lotus Root Powder Using Response Surface Methodology
/ [Song, Yun-Hee;Lee, Ji-Hee;Jeong, Hui-Seon;Park, Sang-Hyun;Jung, Hyeon-A;Joo, Na-Mi;] / Preventive Nutrition and Food Science
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3 |
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
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4 |
Effect of Saururus chinensis Powder Addition on the Quality of Sugar Snap Cookies
/ [Bae, Hyun Joo;Lee, Hye Yeon;Lee, Jin Hyang;Lee, Jun Ho;] / Food Engineering Progress
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5 |
Physicochemical Properties of Cookies Incorporated with Strawberry Powder
/ [Lee, Jun Ho;Ko, Jong Cheul;] / Food Engineering Progress
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6 |
Quality Characteristics of Cookies Prepared with Button Mushroom(Agaricus bisporous) Powder
/ [Lee, Jin-Sil;Jeong, Seong-Suk;] / Korean journal of food and cookery science
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7 |
Quality Characteristics of Cookies Containing Various Levels of Aged Garlic
/ [Lee, Jeong-Ok;Kim, Kyoung-Hee;Yook, Hong-Sun;] / Journal of the East Asian Society of Dietary Life
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8 |
Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit
/ [Kim, Kyoung-Hee;Yun, Mi-Hyang;Jo, Ji-Eun;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Effect of Broccoli Powder Incorporation on Physicochemical Properties of Cookies
/ [Lee, Jun Ho;Lee, Hye Young;Sung, Chang Yong;] / Food Engineering Progress
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10 |
Quality Characteristics of Cookies added with Asparagus Powder
/ [Yang, Seung-Mi;Kim, Sung-Hyun;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of agriculture & life science
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11 |
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
/ [Jung, Hae Won;Chung, Hai-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Quality Characteristics of Cookies added with Chungkukjang Powder
/ [Bang, Byung-Ho;Kim, Kwan-Pil;Kim, Min-Jung;Jeong, Eun-Ja;] / The Korean Journal of Food And Nutrition
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13 |
Quality Characteristics of Rice Cookies Prepared with Sea Mustard (Undaria pinnatifida Suringer) Powder
/ [Jung, Kyoo-Jin;Lee, Seung-Je;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Quality Characteristics of Rice Cookies Prepared with Different Amylose Contents
/ [Kwon, Yu-Ri;Jung, Myung-Hoon;Cho, Jun-Hyeon;Song, You-Chun;Kang, Hang-Won;Lee, Won-Young;Youn, Kwang-Sup;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour
/ [An, Sang-Hee;Park, Geum-Soon;] / Korean journal of food and cookery science
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16 |
Quality Characteristics of Cookies Made with Flaxseed Powder
/ [Kim, Su-Yean;Chung, Hai-Jung;] / Food Engineering Progress
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17 |
Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell
/ [Joo, Shin-Youn;Choi, Hae-Yeon;] / The Korean Journal of Food And Nutrition
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18 |
Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder
/ [Joo, Shin-Youn;Kim, Ok-Sun;Jeon, Hee-Kyung;Choi, Hae-Yeon;] / Korean journal of food and cookery science
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19 |
Effects of Autoclave and Microwave Treatments on Quality of Cookies
/ [Kang, Bo-Kyeong;Kim, Koth-Bong-Woo-Ri;Jung, Seul-A;Kim, Hyun-Ji;Jeong, Da-Hyun;Bark, Si-Woo;Choi, Jung-Su;Choi, Ho-Duk;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics
/ [Chung, Minju;Lee, Sun-Mee;Joo, Nami;] / The Korean Journal of Food And Nutrition
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21 |
Ingredients of Antioxidant Activity from Calyx of Diospyros kaki Thunberg
/ [Cha, Bae Cheon;] / Korean Journal of Pharmacognosy
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