4 |
Eun-Ja Jeong.
(2013)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies containing Platycodon grandiflorum Powder /
26
(4)
, 759
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1 |
Min Jung Kim.
(2014)
Korean Journal of Food Preservation Quality characteristics of cookies added with jujube powder /
21
(1)
, 146
|
7 |
Jeong Ah Lim.
(2015)
Journal of the Korean Society of Food Science and Nutrition Quality and Antioxidant Properties of Cookies Supplemented with Black Sesame Powder /
44
(7)
, 1058
|
1 |
Ji Hun Song.
(2014)
Korean Journal of Food Science and Technology The Quality and Antioxidant Properties of Cookies Containing Codonopsis lanceolata Powder /
46
(1)
, 51
|
2 |
Jeong Ah Lim.
(2016)
Korean Journal of Food Science and Technology Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powder /
48
(2)
, 159
|
4 |
Eun-Sun Hwang.
(2014)
Korean journal of food and cookery science Quality Characteristics and Antioxidant Activities of Black Rice Cookies with Added Dried Laver (Porphyra tenera) /
30
(4)
, 472
|
4 |
Hwa Bin Jung.
(2014)
Food Engineering Progress Antioxidant Activity and Quality Characteristics of Cookies Prepared with Colored Potato (Ja-young) Flour /
18
(4)
, 325
|
2 |
Ki Youeng Joung.
(2017)
Korean Journal of Food & Cookery Science Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies /
33
(2)
, 127
|
9 |
Ji Hun Song.
(2014)
Journal of the Korean Society of Food Science and Nutrition Quality and Antioxidant Properties of Cookies Supplemented with Cinnamon Powder /
43
(9)
, 1457
|
5 |
Seon-Suk Cha.
(2016)
Korean Journal of Human Ecology Quality Characteristics and Antioxidant Activities of Cookies Added with Peuceddanum japonicom Thunb Powder /
25
(5)
, 595
|
2 |
Eun-Ja Jeong.
(2013)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies added with Hongkuk Powder /
26
(2)
, 177
|
3 |
Minju Chung.
(2014)
The Korean Journal of Food And Nutrition Optimization of Rice Cookies Prepared with Chinese Artichoke (Stachy sieboldii Miq) Powder using Response Surface Methodology and Quality Characteristics /
27
(3)
, 435
|
4 |
Seung-Hee Paik.
(2013)
Korean Journal of Agricultural Science Quality characteristics of short bread cookies with added green whole grain rice powder /
40
(4)
, 377
|
3 |
Yun-Sang Choi.
(2017)
Journal of Food Processing and Preservation Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters /
41
(3)
, e12945
|
4 |
Cheon-Jei Kim.
(2015)
Korean Journal for Food Science of Animal Resources Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate /
35
(4)
, 515
|
3 |
Dah-Sol Kim.
(2016)
Korean Journal of Food & Cookery Science Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb /
32
(3)
, 279
|
6 |
Seon-Suk Cha.
(2014)
Korean Journal of Food Preservation Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder /
21
(6)
, 824
|
4 |
Yu-Na Lee.
(2012)
The Korean Journal of Food And Nutrition Qualitative Properties of Sulgidduk with the Different Density of Rice Powder Made by Multifunctional Grinder /
25
(4)
, 1008
|
11 |
Hae Won Jung.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice /
42
(11)
, 1813
|
6 |
Hyun-Hwa Baek.
(2015)
Journal of The Korean Society of Food Culture Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study /
30
(6)
, 797
|
1 |
Jun Ho Lee.
(2014)
Food Engineering Progress Effect of Addition of Pomegranate Powder on the Physicochemical and Sensory Qualities of Cookies /
18
(1)
, 20
|
2 |
Xue-Ru Hai.
(2017)
Korean Journal of Food & Cookery Science Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product /
33
(2)
, 155
|
6 |
Sang-Hee An.
(2012)
Korean journal of food and cookery science Quality Characteristics of Pound Cake Containing Angelica gigas NAKAI with Various Levels of Rice Flour /
28
(6)
, 763
|
2 |
Hee-Kyoung Son.
(2015)
Korean Journal of Food Preservation Quality characteristics of cookies added with Spergularia marina Griseb powder /
22
(2)
, 211
|
4 |
Young Il Park.
(2015)
Korean journal of food and cookery science The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens /
31
(4)
, 395
|
7 |
Jun Ho Lee.
(2016)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Antioxidant Activities of Cookies Supplemented with Aronia Powder /
45
(7)
, 1071
|
5 |
Young-Sim Choi.
(2014)
Korean Journal of Food Preservation Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added /
21
(5)
, 661
|
4 |
Yu-Ri Kwon.
(2012)
Korean Journal of Food Preservation Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method /
19
(4)
, 525
|
2 |
Eun-Ja Jeong.
(2012)
The Korean Journal of Food And Nutrition Quality Characteristics of Cookies Added with Guava(Psidium guajava L.) Leaf Powder /
25
(2)
, 317
|
2 |
Shin-Youn Joo.
(2013)
Korean journal of food and cookery science Antioxidant Activity and Quality Characteristics of Cookies Prepared with Acorn(Quercus species) Powder /
29
(2)
, 177
|
4 |
Chun-Ho Bae.
(2013)
Korean Journal of Food Preservation Quality characteristics of cookies added with RS4 type resistant corn starch /
20
(4)
, 539
|
9 |
Mi-Seon Kim.
(2013)
Journal of the Korean Society of Food Science and Nutrition Effect of Rice Flour Prepared with Enzyme Treatment on Quality Characteristics of Rice Cookies /
42
(9)
, 1439
|
1 |
Jong-Hwan Seong.
(2014)
Korean Journal of Food Preservation Quality characteristics of rice cookies as affected by coffee addition /
21
(1)
, 40
|
1 |
Eun-Ah Shim.
(2012)
Journal of the Korean Society of Food Culture Quality Characteristics of Cookies Containing Yacon (Smallanthus sonchifolius) Leaf Powder /
27
(1)
, 82
|
6 |
Byung-Ho Bang.
(2013)
Korean Journal of Food Preservation Quality characteristics of cookies that contain different amounts of chlorella powder /
20
(6)
, 798
|
12 |
Ji Won Kim.
(2013)
Journal of the Korean Society of Food Science and Nutrition Quality Characteristics and Antioxidant Activities of Cookies with Pholiota adiposa Powder /
42
(12)
, 1966
|
6 |
Seo Yeong Choung.
(2017)
Korean Journal of Food & Cookery Science Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women /
33
(6)
, 616
|
1 |
(2011)
대한영양사협회 학술지 스테비아(Stevia rebaudiana)잎 첨가 쌀쿠키의 품질 특성 /
23
(1)
, 14
|
3 |
(2017)
한국식품저장유통학회지 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 /
24
(3)
, 421
|
7 |
(2011)
Culinary science & hospitality research 김 분말을 첨가한 쿠키의 품질특성 /
23
(7)
, 88
|
5 |
(2011)
韓國食生活文化學會誌 히비스커스 분말을 첨가한 쌀쿠키의 품질특성과 항산화능 /
33
(5)
, 451
|
1 |
(2011)
한국식품조리과학회지 Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera /
35
(1)
, 20
|
5 |
(2011)
한국식품저장유통학회지 Effects of fats and oils on the quality characteristics of rice scone /
26
(5)
, 539
|
3 |
(2011)
한국수산과학회지 다양한 해조류를 첨가하여 제조한 밥의 in vitro 항산화 활성 /
53
(3)
, 388
|
4 |
(2020)
한국지역사회생활과학회지 Benefits of the Addition of Marigold (Tagetes erecta L.) Powder on Quality Characteristics and Antioxidant Properties of Rice Cookies /
31
(4)
, 585
|
1 |
(2021)
한국식품영양학회지 머위 분말 첨가 쌀쿠키의 항산화 활성 및 품질 특성 /
34
(1)
, 1
|
5 |
(2011)
한국식품영양과학회지 Quality Characteristics and Antioxidant Activity of Rye Cookies Supplemented with Sea Buckthorn Leaf Powder /
50
(5)
, 464
|
2 |
(2021)
한국지역사회생활과학회지 Antioxidant Activity and Quality Characteristics of Rice Cookies Added with Hericium erinaceus Powder /
32
(2)
, 215
|
8 |
(2011)
한국식품영양과학회지 Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder /
50
(8)
, 849
|
10 |
(2011)
한국식품영양과학회지 Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered Green Tea /
50
(10)
, 1082
|