Formulation Optimization of Salad Dressing Added with Bokbunja (Rubus coreanum Miquel) Juice
Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread
Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis
Food Component Characteristics of Tang from Conger Eel By-products
Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea
Selection of Kimchi Starters Based on the Microbial Composition of Kimchi and Their Effects
Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains
Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing
Changes of Breadmaking Characteristics with the Addition of Rice Bran, Fermented Rice Bran and Rice Bran Oil
Quality Characteristics of White Pan Bread with Chungkukjang Powder
Effects of Sourdough on the Quality Characteristics of Rye-Wheat Mixed Bread
Antioxidant Activity of Wa-song (Orostachys japonicus A. Berger) According to Drying Methods
Manufacture and Physiological Functionality of Korean Traditional Alcoholic Beverage by Using Lily (Lilium lancifolium) Scales
Study on Suggestions for the Nutritional and Hygienic Standards and Guidelines for Quality Certification in Children's Preferable Food
이슬람문화
Physicochemical Properties of Carrot Juice Containing Phellinus linteus Extract and Beet Extract Fermented by Leuconostoc mesenteroides SM
The Quality Characteristics of Jelly Added with Bokbunja (Rubus coreanus Miquel)
A Study on the Qualitative Properties of Traditional Sake Using Allbanggae
Quality Properties of Yellow Layer Cake Prepared with Diacylglycerol Oil
Influence Gamma Irradiated on Microbial and Physicochemical Changes of Apricot
Effects of Enzymes and Emulsifiers on the Loaf Volume and Crumb Hardness of Rice Breads
Chemical Characteristics of Raspberry and Blackberry Fruits Produced in Korea
미국가정생활문화미국가정생활문화
Comparison of Vitamin E, Phytosterols and Fatty Acid Composition in Commercially Available Grape Seed Oils in Korea
