1 |
Current status of processed foods in rice International symposiun & Expo on rice
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[
Jeong, H.U.
] /
Korean J Post-Harvest Sci Technol
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2 |
Study on the characteristics of bread with green tea powder
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[
Hwang, Y.K.;Hyun, Y.H.;Lee, Y.S.
] /
Korean J Food & Nutr
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3 |
Bread properties utilizing extracts of pine needle according to preparation method
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[
Kim, E.J.;Kim, S.M.
] /
Koean J Food Sci Technol
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4 |
Properties on the quality characteristics and microbial changes during storage added with extracts from Ulmus cortex
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[
Jeon, J.L.;Kim, J.
] /
Korean J Soc Food Cookery Sci
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5 |
Properties on the quality characteristics of bread added with Angelical keiskei Koidz Flour
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[
Choi, O.J.;Kim, Y.D.;Lee, H.C.
] /
J Koean Soc Food Sci Nutr
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6 |
Quality characteristics of bread with Rubi Fructus(Rubus coreanus Miquel) Juice
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[
Kwon, K.S.;Kim, Y.S.;Song, G.S.;Hong, S.P.
] /
Korean J Food & Nutr
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7 |
Quality characteristics of the bread added Dandelion Leaf Powder
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[
Kang, M.J.
] /
Korean J Food Preservation
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8 |
Quality characteristics of bread added with Gastrodia elata blume powder
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[
Kim, H.J.;Kang, W.W.;Moon, K.D.
] /
Korean J Food Sci Technol
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9 |
Changes of quality characteristics on the bread added chitosan
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[
Lee, H.Y.;Kim, S.M.;Ahn, D.H.
] /
Korean J Food Sci Technol
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10 |
Comparison of sensory and mechanical properties of breads with Paecilomyces japonica and Cordyceps militaris powder by storage time and temperature
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[
Park, G.S.;Jung, M.H.
] /
Korean J Soc Food Cookery Sci
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11 |
Bread property and sensory quality of differently processed rice flour compounded bread
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[
Cho, S.J.
] /
Korean J Community Living Sci
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12 |
Studies for the development of prepartion technique and the physicochemical characteristics related to processing adaptability of rice bread
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[
Kang, M.Y.
] /
RDA J Agri Sci
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13 |
Effects of gums, fats and glutens adding on processing and quality of milled rice bread
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[
Kang, M.Y.;Choi, Y.H.;Choi, H.C.
] /
Korean J Food Sci Technol
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14 |
Development of a yeast-leavened rice-bread formula
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[
Nisita, K.D.;Roberts, R.L.;Bean, M.M.
] /
Cereal Chem
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15 |
Effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread with rice flour
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[
Ha, T.Y.;Kim, S.H.;Jo, I.J.;Lee, H.Y.
] /
Korean J Food Sci Technol
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16 |
Quality characteristics of bread made with brown rice flours of different preparations
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[
Kim, M.H.;Shin, M.S.
] /
Korean J Soc Food Cookery Sci
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17 |
High-fiber breads containing field pea hulls, wheat, corn and wild oat brans
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[
Sosulski, F.W.;Wu, K.K.
] /
Cereal Chem
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18 |
Effects of rice bran dietary fiber on flour rheology and quality of wet noodles
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[
Lee, Y.H.;Ha, T.Y.;Lee, S.H.;Lee, H.Y.
] /
Korean J Food Sci Technol
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