1 |
Quality characteristics of Yackwa prepared by different amounts of egg white
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[
Yun, S.J.
] /
Korean J. Soc. Food Cookery Sci.
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2 |
The effect of green tea powder levels on storage characteristics of Tofu
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[
Jung, J.Y.;Cho, E.J.
] /
Korean J. Soc. Food Cookery Sci.
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3 |
Antitumor effects of green tea cathechin on different cancer cells
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[
Choe, W.K.;Park, J.H.;Kim, S.H.;Lee, D.Y.;Lee, Y.C.
] /
Korean Nutrition Sci.
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4 |
Effect of rice flour on the quality and acceptability of Yackwa during storage
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[
Lee, H.S.;Park, M.W.;Jang, M.S.
] /
Korean J. Dietary Culture
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5 |
Antimicrobial activity of water extract of green tea against cooked rice putrefactive microorganism
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[
Roh, H.J.;Shin, Y.S.;Lee, K.S.;Shin, M.K.
] /
Korean J. Food Sci. Technol.
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6 |
Effect of green tea beverage for the removal of cadmium ans lead by animal experiments
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[
Choi, S.I.;Lee, J.H.;Lee, S.R.
] /
Korean J. Food Sci. Technol.
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7 |
Quality characteristics of Seolgiddeok added with geen tapwder
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[
Hong, H.J.;Choi, J.H.;Yang, J.A.;Kim, G.Y.;Rhee, S.J.
] /
Korean J. Soc. Food Sci.
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8 |
Antioxidant effect of aqueous extract obtained from green tea
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[
Rhi, J.W.;Shin, H.S.
] /
Korean J. Food Sci. Technol.
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9 |
Dictionary of Korean Food(1): Introduction of Korean Food
/
[
Yun, S.S.;Lee, G.Y.;Yoo, T.J.;An, M.S.;Jo, F.J.;Lee, H.J.;Kwon, T.W.
] /
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10 |
Study on Korean Food History
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[
Yun, S.S.
] /
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11 |
Ddeok and Kwaul
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[
Kang, I.H.
] /
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12 |
Development and distribution of Korean traditional foods
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[
Korea Foods Industry Association
] /
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13 |
A study on the syrup using for Yackwa
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[
Chun, H.J.;Lee, H.T.
] /
Korean J. Food Sci. Technol.
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14 |
Ddeok, Kwajung and Eumchung;Dictionary of korean food
/
[
Kang, I.H.;Cho, H.J.;Lee, C.J.;Lee, F.J.;Cho, S.H.;Kim, H.Y.;Kim, J.T. III
] /
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15 |
Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa
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[
Lee, K.A.;Lee, Y.J.;Choi, Y.J.
] /
Korean J. Soc. Food Cookery Sci.
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16 |
A study on quality of rice Yackwa
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[
Kim, J.H.;Lee, K.H.;Lee, Y.S.
] /
Korean J. Soc. Food Sci.
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17 |
Effect of preparing conditions on the absorbed oil content of Yackwa
/
[
Yoo, M.Y.;Oh, M.S.
] /
Korean J. Soc. Food Sci.
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18 |
Studies on the experimental cookery and presservation of the traditional Korean fried cookie, Yackwa
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[
Park, K.M.;Lee, J.H.;Yum, C.A.
] /
Korean J. Soc. Food Cookery Sci.
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19 |
Effect of various lipids in dough on Yackwa quality
/
[
Kim, S.W.;Kim, M.A.
] /
Korean J. Soc. Food Cookery Sci.
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20 |
Effect of alcoholic drinks in dough on the structure and quality of Yackwa
/
[
Kim, S.W.;Kim, M.A.
] /
Korean J. Soc. Food Cookery Sci.
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21 |
Oxidative srability of green tea-added mayonnaise
/
[
Park, C.S.;Park, E.J.
] /
Korean J. Soc. Food Cookery Sci.
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22 |
A study on the recipe for Yackwa by the mixing ratio flour
/
[
Hong, J.S.
] /
Korean J. Soc. Food Sci.
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23 |
Food Code
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[
Korea Food & Drug Administration
] /
|
24 |
Studies on the lipid rancidity and rheology of Yackwa during storage
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[
Park, K.M.
] /
Korean J. Soc. Food Cookery Sci.
|
25 |
Stability and flavor of Yackwa fried in soybean, cottonseed and ricebran oils
/
[
Han, M.J.;Rhee, Y.K.;Bae, E.A.
] /
Korean J. Dietary Culture
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26 |
Legislation of food hygiene
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[
Oh, S.H.;Choi, K.H.
] /
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27 |
Applied linear statistical models
/
[
Neter, J.;Wasserman, W.
] /
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28 |
Effect of addition of green tea powder and angelica deiskei powder on the quality characteristics of Yackwa
/
[
Kim, H.S.;Kim, S.N.
] /
Korean J. Soc. Food Cookery Sci.
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29 |
official method Cd 8-53
/
[
AOCS
] /
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30 |
Official method Te la-64
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[
AOCS
] /
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31 |
Food rheology
/
[
Song, J.C.;Park, H.J.
] /
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32 |
Sensory and mechanical characteristics of heumni-nokchainjulmi supplemented by green tea powder
/
[
Kwon, M.Y.;Lee, Y.K.;Lee, H.G.
] /
J. Korean Home Eco. Assc.
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33 |
Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method
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[
Kim, M.N.
] /
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