Effect of Agar, Sodium Alginate and Carrageenan on Quality of Yugwa(Busuge)Base |
Kim, Joong-Man
(Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University)
Jeon, Ye-Jeoung (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) Park, Hyo-Suk (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) Song, Young-Ae (Major of Food and Environment, and Institute of life Science and Natural Resources Wonkwang University) Baek, Seung-Hwa (Department of Food Science & Biotechnology, Chungbuk Provincal University of Science & Technology) Kim, Myung-Kon (Department of Biotechnology, Iksan National College) |
1 |
A Study on mass production of korean traditional cookies manufacturing process and machinery
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2 |
Effect of Steeping Process on Viscosity and raising power of Glutinous Rice
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3 |
Quality Properties of Yu-Kwa by the frying time of soybean oil
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4 |
Yugwa manufacturing method and It's manufacturing equipment
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5 |
Study on properties and name for Busugae
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6 |
The Science of Food
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7 |
Effect of the Addition of Soy Products on the Quality of Busuge(Sanja) Base
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8 |
Effect of Propylene Glycol Alginate and Xanthan Gun on Stability of O/W Emulsions
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DOI |
9 |
Kappa-Carrageenan Effects on the Gelation Properties of Simulated Oven-roasted Turkey breast Juice
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DOI |
10 |
Emulsion Properties of Casein-Alginate Mixtures
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11 |
Effects of Sodium Alginate, Gum Karaya and Gum Arabic on the Foaming Properties of Sodium Caseinate
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12 |
Preparation of the Depolymerized Alginates by Physical Treatment Processing with Organic Acids
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13 |
Shelf-life study of Yukwa(korean traditional puffed rice cake) and substiution of puffing medium to air
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14 |
Portion NMR and Dielectric Measurement on Sucrose Filled Agar Gel and Starch Pastes
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DOI |
15 |
Shelf-life extension of Yukwa(oil puffed rice cake) by <TEX>$O_2$</TEX> preventive packing
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16 |
Effect of Palm oil and Soybean oil on the Quality and Shelf-life of Yugwa Base
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17 |
A Study on nutritional evaluation about commercial korean traditional foods
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18 |
A Study on the utilization status of Korean traditional cookies and the evaluation of their commercial products' quality
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19 |
Studies on the sensory characteristics of traditional korean cookies
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20 |
Quality characteristics of Yukwa(Popped rice snack) made by different varieties of rice
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21 |
Yukwa quality on mixing of non-waxy rice
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22 |
Studies on Structure and Physicochemical Properties of Starch
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DOI |
23 |
Scientific Explanation on Busugae
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