Quality Characteristics of White Pan Bread withCudrania tricuspidata Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.7.014014014 ◽

2016 ◽

Vol 22 (7) ◽

pp. 173-186 ◽

Author(s):

김은지 ◽

주형욱

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

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Quality Characteristics of White Pan Bread Added with Perilla Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.3.014014014 ◽

2011 ◽

Vol 17 (3) ◽

pp. 172-180

Author(s):

최상호

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

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Quality Characteristics of White Pan Bread Added with Perilla Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2011.17.3.014 ◽

2011 ◽

Vol 17 (3) ◽

pp. 172-180

Author(s):

최상호

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

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Quality Characteristics of White Pan Bread withCudrania tricuspidata Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2016.22.7.014 ◽

2016 ◽

Vol 22 (7) ◽

pp. 173-186

Author(s):

김은지 ◽

주형욱

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

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Quality Characteristics of White Pan Bread Added Mate (Ilex paraguariensis) Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2018.24.5.015 ◽

2018 ◽

Vol 24 (5) ◽

pp. 145-155 ◽

Author(s):

이명호

Keyword(s):

Quality Characteristics ◽

Ilex Paraguariensis ◽

Pan Bread ◽

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Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2013.42.11.1799 ◽

2013 ◽

Vol 42 (11) ◽

pp. 1799-1804 ◽

Author(s):

Hee-Sook Cho ◽

Kyung-Hee Kim

Keyword(s):

Quality Characteristics ◽

Eriobotrya Japonica ◽

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Quality Characteristics of White Pan Bread with Chungkukjang Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2008.37.5.633 ◽

2008 ◽

Vol 37 (5) ◽

pp. 633-639 ◽

Author(s):

Sung-Won Moon ◽

Sung-Hye Park

Keyword(s):

Quality Characteristics ◽

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Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2019.48.2.253 ◽

2019 ◽

Vol 48 (2) ◽

pp. 253-259 ◽

Author(s):

Yookyong Kim ◽

Inyong Kim ◽

Yoonhwa Jeong

Keyword(s):

Tenebrio Molitor ◽

Quality Characteristics ◽

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Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification

Journal of Cereal Science ◽

10.1016/j.jcs.2020.103133 ◽

2021 ◽

Vol 97 ◽

pp. 103133

Author(s):

Ga-Yeong Park ◽

Qiang Liu ◽

Jung Sun Hong ◽

Hyun-Jung Chung

Keyword(s):

Quality Characteristics ◽

Rice Cake ◽

Leaf Powder ◽

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Quality Characteristics of White Pan Bread with Chinese Artichoke (Stachys sieboldii MIQ) Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2015.21.4.001001001 ◽

2015 ◽

Vol 21 (4) ◽

pp. 1-15

Author(s):

Jeon, Ki-Suk ◽

ShinIn Park ◽

이남희

Keyword(s):

Quality Characteristics ◽

Pan Bread ◽

Stachys Sieboldii

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002002002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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