천일염 된장분말을 첨가한 쿠키와 머핀의 특성연구

정해옥 ,  이재준 ,  이명렬

Food Science and Preservation

2008 .08

쌀된장분말을 첨가한 쿠키의 품질특성

윤향식 ,  주선종 ,  김기식 외 3명

Food Science and Preservation

2005 .10

Quality Attributes of Cookies Prepared with Tomato Powder

Hai-Jung Chung

Journal of Food Science and Nutrition

2007 .12

양식산 굴 첨가가 된장의 품질에 미치는 영향

김진수 ,  허민수

Applied Biological Chemistry

2004 .01

Characteristics of Taste Components of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2002 .08

[P3-103] Quality Characteristics of Cookie adding Asparagus Powder

Seoung-Mi Yang ,  Jung-Hye Shin ,  Min-Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

쌀가루로 제조한 쌀 쿠키의 품질 특성

이연리

한국식품영양학회지

2018 .01

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Characteristic Flavor Compounds of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .12

Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies

Hye Ran Kim ,  Eun Ju Seog ,  Jun Ho Lee

Journal of Food Science and Nutrition

2007 .09

[P10-203] Increased Anticancer Effect of Kochujang (Korean Red Pepper Soybean Paste) Prepared with Garlic Powder Dried Different Methods

Chang-Suk Kong ,  Su-Ok Kim ,  Ju-Hong Mun 외 6명

한국식품영양과학회 학술대회발표집

2005 .10

Relationship between Texture Profiles and Pasting Property in Soybean

Mi-Jung Kim ,  Jieun Kwak ,  Mi-Ra Yoon

한국식품영양과학회 학술대회발표집

2019 .10

Aroma profiling of Sun-dried salt by GC/MS analysis

Jong-Min Na ,  Se-Na Kim ,  Jung-Bong Kim 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

[P3-26] Antioxidative Effect and Quality Characteristics of Cookies Made with Sea tangle Powder

Bock Hee Pa ,  k ,  Hee Sook Cho 외 3명

한국식품영양과학회 학술대회발표집

2006 .10

미강 분말이 쿠키의 품질특성에 미치는 영향

장경희 ,  곽은정 ,  강우원

Food Science and Preservation

2010 .10

Pulsed Photostimulated Luminescence (PPSL) of Gamma Irradiated Soybean Paste Powder

Sang-Duk Yi ,  Man-Jin Oh

Journal of Food Science and Nutrition

2005 .06

Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

Dae Seong Yoon ,  Hyun-Hee Yu ,  Yeong Geol Won 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Properties of Cookies Made of Flour and Chinese Yam Powder

Koo Min Chung ,  Chong Suk Kwon

Food Science and Biotechnology

1999 .10

채취시기 및 생산방법에 따른 천일염의 성분 분석

김영섭 ,  김행란 ,  김소영

Food Science and Preservation

2013 .12