1 |
Quality Characteristics of Spirulina Tofu Prepared with Different Coagulants
/ [Kim, Hyo-Jin;Lee, Seung-Hee;Kim, Mee-Ree;] / Journal of the East Asian Society of Dietary Life
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2 |
Effect of Medicinal Herbs Extracts on Physicochemical Characteristics of Cooked Rice
/ [Cho, Yong-Sik;Lee, Kyung-Ha;Ha, Hyun-Jee;Park, Shin-Young;Choi, Yoon-Hee;Kim, Eun-Mi;] / Journal of Applied Biological Chemistry
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3 |
Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice
/ [Hwang, In-Guk;Hwang, Young;Kim, Ha-Yun;Lee, Jun-Soo;Jeong, Heon-Sang;Yoo, Seon-Mi;] / Journal of the Korean Society of Food Science and Nutrition
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4 |
Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder
/ [Lee, Ji Eun;Jin, So Yeon;Han, Young Sil;] / The Korean Journal of Food And Nutrition
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5 |
Effect of Red Ginseng Extracts on the Qualities of Low Salt and Low Fat Pork Sausage
/ [Kim, Il-Suk;Jin, Sang-Keun;Kang, Suk-Nam;] / Food Science of Animal Resources
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6 |
Antibacterial and Antioxidative Activity of Roasted Coffee and Red Ginseng Mixture Extracts
/ [Choi, Yu-Hyun;Kim, Sang-Eun;Huh, Jin;Han, Yeong-Hwan;Lee, Moon-Jo;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Quality Characteristics of Gondre Tofu by the Level of Cirsium setidens Powder and Storage
/ [Chang, Seo Young;Song, Ji Hye;Kwak, Yoon Seo;Han, Myung Joo;] / Journal of the Korean Society of Food Culture
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8 |
Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes
/ [Shim, Do-Wan;Jiang, Jun;Kim, Jin-Hyo;Kim, Won-Wu;Kang, Wie-Soo;Choi, Won-Seok;Hur, Sun-Jin;Kim, Dong-Young;Kim, Kyu-Cheon;Lee, Kwang-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Effect of Red Ginseng Extracted with Water and Ethanol on the Qualities of Cooked Pork Patties During Storage
/ [Kim, Il Suk;Yang, Mira;Jin, Sang-Keun;Park, Jae Hong;Chu, Gyo Moon;Kim, Jae-Young;Kang, Suk Nam;] / Journal of Animal Science and Technology
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10 |
The Perception and Preference of Red-ginseng and Green Tea Yackwa Among Korean.Chinese.Japanese Female Consumer
/ [Yeo, Gaeun;Park, Jae-Young;Cho, Mi-Sook;] / Journal of the East Asian Society of Dietary Life
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11 |
Changes of Antioxidant Activities of Soft Tofu Manufactured with Red Ginseng Extract during Storage
/ [Hwang, Jong-Hyun;Lee, Kyung-Haeng;] / The Korean Journal of Food And Nutrition
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12 |
Effects of Dietary Supplementation of Red Ginseng Mare and Korean Mistletoe Powder on Performance and Meat Quality of Broiler Chicken
/ [Kim, Young-Jik;] / Korean Journal of Poultry Science
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13 |
Quality Characteristics of Tofu with Added Cowpea (Vigna unguiculata) Meal
/ [Lee, Kyoung-Hae;Lee, Myung-Hee;Kim, Kyung-Tack;] / Journal of Food Hygiene and Safety
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14 |
The quality and sensory characteristics of tofu with various levels of black garlic extract
/ [Sim, Hye-Jin;Hwang, Cho-Rong;Kang, Min-Jung;Kim, Gyeong-Min;Shin, Jung-Hye;] / Food Science and Preservation
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