Quality Characteristics of Baked Rice Cake Added with Maltitol

2014 ◽  
Vol 43 (7) ◽  
pp. 1068-1074 ◽  
Author(s):  
Hee-Jung Kim ◽  
Seon-Mi Yoo ◽  
Hye-Min Han ◽  
Bo-Ram Park ◽  
Gui-Jung Han
Keyword(s):  
Quality Characteristics ◽  
Rice Cake

Effect of Ginseng Powder on Quality Characteristics of Instant Rice Cake (Baekseolgi)

2010 ◽  
Vol 39 (3) ◽  
pp. 435-442 ◽  
Author(s):  
Ho-Jin Kang ◽  
Seung-Hee Kim ◽  
Jun-Seok Kum ◽  
Jae-Kag Lim
Keyword(s):  
Quality Characteristics ◽  
Rice Cake

scholarly journals Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake

2020 ◽  
Vol 29 (11) ◽  
pp. 1483-1490
Author(s):  
Lingwei Meng ◽  
Sang Moo Kim ◽  
Dongjie Zhang ◽  
Zhijiang Li
Keyword(s):  
Shelf Life ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Rice Cake

Quality Characteristics of Rice Cake with Bordeaux Radish Powder According to Different Processing Methods

2019 ◽  
Vol 35 (02) ◽  
pp. 132-139
Author(s):  
Jong-Dae Park ◽  
Hyun-Wook Choi ◽  
Yun-Sang Choi ◽  
Jung-Min Sung
Keyword(s):  
Quality Characteristics ◽  
Processing Methods ◽  
Rice Cake

scholarly journals Quality Characteristics of Korean Rice Cake by Freezing Methods

2017 ◽  
Vol 33 (2) ◽  
pp. 148-154 ◽  
Author(s):  
Hye-Jin Lee ◽  
Su-Kyung Ku ◽  
Hee-Don Choi ◽  
Jong-Dae Park ◽  
Jung-Min Sung ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Korean Rice

scholarly journals Quality Characteristics of Baked Rice Cake using Dry and Wet Rice Powder

2017 ◽  
Vol 23 (7) ◽  
pp. 129-139
Author(s):  
박영미 ◽  
Hye Hyun Yoon ◽  
정효선
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Rice Powder

Effects of Addition of Mugwort Powder on the Quality Characteristics of Korean Rice Cake Tteokgukdduk

2013 ◽  
Vol 42 (9) ◽  
pp. 1433-1438 ◽  
Author(s):  
Mi-Seon Kim ◽  
Jong Dae Park ◽  
Hyun Yu Lee ◽  
Sung Soo Park ◽  
Jun Seok Kum
Keyword(s):  
Quality Characteristics ◽  
Rice Cake ◽  
Korean Rice

scholarly journals Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage

2016 ◽  
Vol 23 (7) ◽  
pp. 923-930 ◽  
Author(s):  
Dae-Hyun Kim ◽  
Jeong-Seok Cho ◽  
Jung-Hoon Park ◽  
Jae-Hwan Kim ◽  
Kwang-Deog Moon
Keyword(s):  
Quality Characteristics ◽  
Schisandra Chinensis ◽  
Rice Cake
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