1 |
Quality characteristic of mixed polysaccharide gels with various kiwifruit contents
/
[
Yoon, H.S.;Oh, M.S.
] /
Kor J Soc Food Cookery Sci
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2 |
Development of jelly Fortified with Lactic Acid Fermented Prickly Pear Extract
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[
Son, M.J.;Whang, K.;Lee, S.P.
] /
J korean Soc Food Sci Nutr
DOI
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3 |
prickly pear(Opuntia sp.) pectin alters hepatic cholesterol metabolismwithout affecting cholesterol absorption in Guinea pigs fed a hypercholestemic diet
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[
Fernadex, M.L.;Trejo, A.
] /
J nutr
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4 |
Antioxidative and antimicrobial activities of Opuntia Ficus indica var. Saboten power
/
[
Chung, H.J.
] /
korea J Soc Food Sci
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5 |
A study on antiulcer effects of Opuntia dillenii Haw. on stomach ulcer induced by water immersion stress in rats
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[
Lee, H.J.
] /
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6 |
Antimicrobial and antioxidative activities of Opuntia Ficus indica var. Saboten Extracts
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[
Seo, K.I.;Yang, K.H.;Shim, K.H.
] /
Korean J Postharvest SCI Technol
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7 |
The quality and storage Characteristics of Jeung-Pyun prepared with Opuntia Ficus indica var. Saboten power
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[
Kim, K.S.;Lee, S.O.
] /
Korea J Soc Food and Cookert Sci
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8 |
Quality of Noodle added power of Opuntia Ficus indica var. Saboten
/
[
Chong, H.S.;Park, C.S.
] /
Korean J Postharvest Sci
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9 |
Quality of Characteristics of Paeksulgis Added Power Of Opuntia Ficus indica var. Saboten
/
[
Joung, H.S.
] /
Korean J. Soc Food Cookery Sci
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10 |
food Gel
/
[
Nishinari, K.
] /
J Home Economics Jap
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11 |
Manufacture of citron jelly using the citron-extract
/
[
Kim, I.C.
] /
J korean Soc Food Sci Nutr
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12 |
Optimization of jelly with addition of green tea powder using a response surface methodology
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[
Heo, H.Y.;Joo, N.M.;Han, Y.S.
] /
Korean J Food Cookery Sci
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13 |
The effect of ingredients on the hardness of ginseng jelly by response surface methodology
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[
Lee, H.O.;Sung, H.S.;Suh, K.B.
] /
Korean J Food SCI Technol
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14 |
The effects of addition of agar on the texture characteristics of peach jelly
/
[
Park, G.S.;Cho, J.W.
] /
korea J Food & Nutr
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15 |
Sensory and physicochemical properties of peach jelly added with various sugars
/
[
Park, G.S.;Park, S.Y.
] /
HSJAS
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16 |
식품물성학
/
[
송재철;박현정
] /
|
17 |
(최신)식품가공학
/
[
한명규
] /
|
18 |
A study of textural properties and preferences of fruit pectin jelly
/
[
Choi, J.Y.;Song, E.S.;Chung, H.K.
] /
Korean J. Dietary Culture
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19 |
Influence of carrageenan addition on the rheological properites of Omija extract jelly
/
[
Chun, H.J.
] /
Korean J Soc Food Sci
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20 |
Optimization of rheological properties for the processing of omijapyun(omiga jelly) by response surface methodology
/
[
Jeong, H.S.;Joo, N.M.
] /
Korean J Food Cookery Sci
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21 |
Studies on making jelly and mold salad with grape extract
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[
Paik, J.E.;Joo, N.M.;Sim, Y.J.;Chun, H.J.
] /
Korean J Soc Food Sci
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