Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Flour
Lee, M.J., RDA, Republic of Korea ; Kim, K.S., RDA, Republic of Korea ; Kim, Y.K., RDA, Republic of Korea ; Park, J.C., RDA, Republic of Korea ; Kim, H.S., Seonam University, Republic of Korea ; Choi, J.S., RDA, Republic of Korea ; Kim, K.J., RDA, Republic of Korea
Korean Journal of Food Science and Technology, 2013-12, Vol.45 (6)
[Periódico revisado por pares]
Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.)
Kim, S.H., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea ; Park, J.M., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea ; Yoon, H.S., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea ; Song, D.N., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea ; Song, I.G., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea ; Eom, H.J., Chungcheongbukdo Agricultural Research and Extension Services, Republic of Korea
Korean Journal of Food Science and Technology, 2013-10, Vol.45 (5)
[Periódico revisado por pares]
Fatty Acid Compositions of Fats in Commercial Coffee Creamers and Instant Coffee Mixes and Their Sensory Characteristics
Lee, B.E., Seoul National University, Seoul, Republic of Korea ; Lee, H.J., Seoul National University, Seoul, Republic of Korea ; Cho, E.A., Seoul National University, Seoul, Republic of Korea ; Hwang, K.T., Seoul National University, Seoul, Republic of Korea
Feeding Effects of Zeolite on the Quality Property of Pork Loin
Kim, J.B., Sunchon National University, Jeonnamn, Republic of Korea ; Yang, C.J., Sunchon National University, Jeonnamn, Republic of Korea ; Shim, K.H., Sunchon National University, Jeonnamn, Republic of Korea ; Jung, H.S., Sunchon National University, Jeonnamn, Republic of Korea ; Choi, O.J., Sunchon National University, Jeonnamn, Republic of Korea
Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder
Jang, W.H., Hankyong National University, Gyeonggi, Republic of Korea ; Yoo, Y.B., Rural Development Administration, Chungbuk, Republic of Korea ; Kim, B.H., Chung-Ang University, Gyeonggi, Republic of Korea ; Bae, S.H., Hankyong National University, Gyeonggi, Republic of Korea
Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk
Kim, M.S., Korean Food Research Institute, Gyeonggi, Republic of Korea ; Park, J.D., Korean Food Research Institute, Gyeonggi, Republic of Korea ; Lee, H.W., Korean Food Research Institute, Gyeonggi, Republic of Korea ; Park, S.S., Jeju National University, Jeju, Republic of Korea ; Kum, J.S., Korean Food Research Institute, Gyeonggi, Republic of Korea
Antioxidant Capacity and Effect of Storage Periods on Textures and Sensory Properties of Dasik (Korean Traditional Confectionaries)
Yang, J.E., Kyung Hee University, Seoul, Republic of Korea ; Kim, J.Y., Sungkyunkwan University, Gyeonggi, Republic of Korea ; Jang, E.Y., Sungkyunkwan University, Gyeonggi, Republic of Korea ; Lee, J.H., Kyung Hee University, Seoul, Republic of Korea ; Chung, L.N., Kyung Hee University, Seoul, Republic of Korea