1 |
official method Te 1a-64
/
[
AOCS
] /
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2 |
Food Code
/
[
Korea Food & Drug Administration
] /
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3 |
Studies on the lipid rancidity and rheology of Yackwa during storage
/
[
K.M.
] /
Korean J. Soc. Food Cookery Sci.
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4 |
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
|
5 |
Present and Its Prospect of Red Ginseng Efficacy Research
/
[
Kwak, Y.S.;Park, J.D.;Yang, J.W.
] /
Food Industry and Nutrition
|
6 |
Present Studus of Red Ginseng Products and Its Manufacturing Process
/
[
Rua, G.H.
] /
Food Industry and Nutrition
|
7 |
Effect of Korean Red Ginseng Component on Lipolytic Action of Toxohormone-L from Cancerous Ascites Fluid
/
[
Lee, S.D.;Hwang, W.K.
] /
J. Korean Soc. Food Sci. Nutr.
|
8 |
Effect of Crude Saponin Fraction from Korean Red Ginseng on Physiological Events of Ovariectomized Rat
/
[
Kwak, Y.S.;Wee, J.J.;Hwang, S.Y.;Kyung, J.S.;Kim, S.K.
] /
J. Korean Soc. Food Sci. Nutr.
|
9 |
Effect of various lipids in dough on Yackwa quality
/
[
Kim, S.W.;Kim, M.A.
] /
Korean J. Soc. Food Cookery Sci.
|
10 |
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.
|
11 |
Effect of rice flour on the quality and acceptability of Yackwa during storage
/
[
Lee, H.S.;Park, M.W.;Jang, M.S.
] /
Korean J. Dietary Culture
|
12 |
Quality characteristics of Seolgiddeok added with green tea powder
/
[
Hong, H.J.;Choi, J.H.;Yang, J.A.;Kim, G.Y.;Rhee, S.J.
] /
Korean J. Food Sci.
|
13 |
Effect of addition of green tea powder and angelica keiskei powder on the quality characteristics of Yackwa
/
[
Kim, H.S.;Kim, S.N.
] /
Korean J. Soc. Food Cookery Sci.
|
14 |
official method Cd 8-53
/
[
AOCS
] /
|
15 |
Applied linear statistical models
/
[
Neter, J.;Wasserman, W.
] /
|
16 |
Food rheology
/
[
Song, J.C.;Park, H.J.
] /
|
17 |
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.
] /
|
18 |
Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplemented by green tea Powder
/
[
Kwon, M.Y.;Lee, Y.K.;Lee, H.G.
] /
J. Korean Home Eco. Assc.
|
19 |
Quality characteristics of Sulgiduk prepared with different addition ratio of green tea powder as a function of different storage and reheating method
/
[
Kim, M.N.
] /
|
20 |
Legislation of food hygiene
/
[
Oh, S.H.;Choi, K.H.
] /
|
21 |
Study on Korean Food History
/
[
Yun, S.S.
] /
|
22 |
Ddeok and Kwaul
/
[
Kang, I.H.
] /
|
23 |
Development and distribution of Korean traditional foods
/
[
Korea Foods Industry Association
] /
|
24 |
A study on the syrup using for Yackwa
/
[
Chun, H.J.;Lee, H.T.
] /
Korean J. Food Sci. Technol.
|
25 |
Quality characteristics of Yackwa prepared by different amounts of egg white
/
[
Yun, S.J.
] /
Korean J. Soc. Food Cookery Sci.
|
26 |
Studies on the experimental cookery and preservation of the traditional Korean fried cookie, Yackwa
/
[
Park, K.M.;Lee, J.H.;Yum, C.A.
] /
Korean J. Soc. Food Cookery Sci.
|
27 |
Effects of dipping syrups prepared with oligosaccharides on the physical and sensory characteristics of Yackwa
/
[
Lee, K.A.;Lee, Y.J.;Choi, Y.J.
] /
Korean J. Soc. Food Cookery Sci.
|
28 |
A study on quality of rice-Yackwa
/
[
Kim, J.H.;Lee, K.H.;Lee, Y.S.
] /
Korean J. Soc. Food Sci.
|
29 |
Effect of preparing conditions on the absorbed oil content of Yackwa
/
[
Yoo, M.Y.;Oh, M.S.
] /
Korean J. Soc. Food Sci.
|
30 |
A study on the recipe for Yackwa by the mixing - ratio flour
/
[
Hong, J.S.
] /
Korean J. Soc. Food Sci.
|
31 |
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.
] /
|