1 |
Study on the Texture and Staling of Breads with Addition of Various Hydrocolloids
/ [Lee, Seung Ju;Cho, Sook-Kyung;Lee, Seung-Joo;] / Korean journal of food and cookery science
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2 |
Quality Characteristics of Backsulgi with Dextrinized Rice
/ [Doo, Hwa-Jin;Lee, Eun-Suk;Kim, Yong-Ro;Shim, Jae-Yong;] / Food Engineering Progress
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3 |
The Effects of Wheat Flour Addition on Retarding Retrogradation in Korean Rice Cakes(Karedduk)
/ [Kim, Sang-Sook;Chung, Hae-Young;] / The Korean Journal of Food And Nutrition
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4 |
Quality Characteristics of a Korean Rice Cake (Karedduk) with Mixture of Trehalose and Modified Starch by Using Response Surface Methodology
/ [Kim, Sang-Sook;Chung, Hae-Young;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder
/ [Lee, Joon-Kyoung;Jeong, Jie-Hye;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Quality Characteristics of Karedduk Containing Cactus Fruit (Opuntia humifusa) Powder
/ [Lee, Hyun-Joung;Park, Jin-Hee;Yoo, Seung-Seok;] / Journal of the East Asian Society of Dietary Life
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7 |
Retarding Retrogradation of Korean Rice Cakes(Karedduk) with a Mixture of Trehalose and Modified Starch Analyzed by Avrami Kinetics
/ [Kim, Sang-Sook;Chung, Hae-Young;] / The Korean Journal of Food And Nutrition
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8 |
Effect of Trehalose on Moisture and Texture Characteristics of Instant Baekseolgi Prepared by Microwave Oven
/ [Kang, Ho-Jin;Kim, Seung-Hee;Lim, Jae-Kag;] / Korean Journal of Food Science and Technology
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9 |
A Study on the Quality Characteristics of Backsulgi Prepared with Combined Treatment of Enzyme and Trehalose
/ [Lee, Eun-Suk;Doo, Hwa-Jin;Kim, Yong-Ro;Shim, Jae-Yong;] / Food Engineering Progress
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10 |
Effect of Number of Extrusions on Topokkidduk Quality
/ [Kang, Ho-Jin;Kum, Jun-Seok;Jung, Ji-Hae;Lim, Jae-Kag;] / Journal of the Korean Society of Food Science and Nutrition
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11 |
Effect of Barley Flour on Texture and Sensory Characteristics of Garraedduk Prepared by Retrogradation-Retardation Technology
/ [Lee, Jun Woo;Bae, In Young;Kim, Hong Sul;Oh, Im Kyung;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu;] / Food Engineering Progress
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12 |
Texture Profiles and Retarding Retrogradation Analysis of a Korean Rice Cake (Karedduk) with Addition of Oligosaccharides
/ [Kim, Sang-Sook;Chung, Hae-Young;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Texture and Descriptive Sensory Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier
/ [Kim, Sang-Sook;Chung, Hae-Young;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Changes in the Quality Characteristics of Topokkidduk Prepared with Garlic Powder
/ [Kim, Mi-Seon;Park, Jong-Dae;Lee, Hyun-Yu;Park, Sung-Soo;Kum, Jun-Seok;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Quality Characteristics of Topokkidduk Added with Soybean Flour
/ [Kang, Ho Jin;Park, Jong Dae;Lee, Hyun-Yu;Kum, Jun-Seok;] / Food Science and Preservation
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16 |
Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon
/ [Choi, Hyejung;Lee, Hwawon;Yoon, Sun;] / Korean journal of food and cookery science
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17 |
Effect of Grapefruit Seed Extracts and Acid Regulation Agents on the Qualities of Topokkidduk
/ [Kang, Ho Jin;Park, Jong Dae;Lee, Hyun Yu;Kum, Jun Seok;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Preparation of Garaedduk with Buckwheat Flour Using Retrogradation-retardation Technology
/ [Lee, Jun Woo;Bae, In Young;Oh, Im Kyung;Kim, Myung Hwan;Han, Gwi Jung;Lee, Hyeon Gyu;] / Korean Journal of Food Science and Technology
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19 |
Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk
/ [Kim, Mi-Seon;Park, Jong Dae;Lee, Hyun Yu;Park, Sung Soo;Kum, Jun Seok;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Quality Characteristics of Baked Rice Cake Added with Maltitol
/ [Kim, Hee-Jung;Yoo, Seon-Mi;Han, Hye-Min;Park, Bo-Ram;Han, Gui-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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21 |
Quality Characteristics of Sulgitteok Using Dry Non-Glutinous Rice Flour with Added Various Sweeteners
/ [Park, Young Mi;Yoon, Hye Hyun;] / Korean journal of food and cookery science
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