1 |
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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2 |
Optimization of Cookies Prepared with Hizikia fusiformis Powder Using Response Surface Methodology
/ [Kim, Hyun-Sook;Shin, Eun-Soo;Lyu, Eun-Soon;] / Korean journal of food and cookery science
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3 |
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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4 |
Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace
/ [Jeon, Hye-Lyun;Oh, Hye-Lim;Kim, Cho-Rong;Hwang, Mi-Hyun;Kim, Hyung-Don;Lee, Sang Won;Kim, Mee Ree;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
/ [Jung, Samuel;Kang, Woo-Won;] / Food Science and Preservation
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6 |
Antioxidative Properties of Ethanolic Extracts from Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit with Various Doses of Gamma Radiation
/ [Kim, Kyung-Hee;Jo, Ji-Eun;Lee, Seong-A;Yook, Hong-Sun;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Characteristics of Wine Fermented with Fruit of Flowering Cherry and Honey
/ [Jang, Ki-Hyo;] / Journal of the Korea Academia-Industrial cooperation Society
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8 |
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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9 |
Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder
/ [Kim, Sung-Hee;Jung, Bok-Mi;] / Korean journal of food and cookery science
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10 |
Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal
/ [Cho, Seong-Ah;Yoo, Kyung-Mi;Lee, Seul;Kim, Kyung-Tak;Hwang, In-Kyeong;] / Korean journal of food and cookery science
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11 |
Quality Characteristics of Sponge Cake Containing Beaknyuncho (Opuntia ficus-indica var. saboten) Powder
/ [Cho, A-Ra;Kim, Na-Young;] / Journal of the East Asian Society of Dietary Life
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12 |
Optimization of the Preparation of Domestics Wheat Cookies by Addition of Red Radish (Raphanus sativus L.) Sprout Powder
/ [Cheon, Chun Jin;Kim, Young-Ho;Oh, Jong Chul;Kim, Jin Kon;Yu, Hyeon Hee;] / Korean Journal of Food Science and Technology
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13 |
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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14 |
Quality characteristics of cookies added with jujube powder
/ [Kim, Min Jung;Choi, Ji Eun;Lee, Jun Ho;] / Food Science and Preservation
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15 |
Quality Characteristics of Cookies Prepared with Oat and Barley Powder
/ [Kim, Bo Young;Choi, Hee Sun;Lyu, Eun Soon;] / Korean journal of food and cookery science
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16 |
Effects of Gagam-Jawoonaek about Erythema by UV Exposure
/ [Kim, Tae Yeon;Kim, Yong Min;] / Journal of Physiology & Pathology in Korean Medicine
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17 |
Quality Characteristics of Iced Pumpkin Paste Cookies Prepared Using Different Fat and Fatty Oils
/ [Shin, Dong-Sun;Yoo, Yeon-Mi;Park, Bo-Ram;] / Korean journal of food and cookery science
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