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1
흑미 가루의 첨가가 sugar-snap cookie의 품질 특성에 미치는 영향
흑미 가루의 첨가가 sugar-snap cookie의 품질 특성에 미치는 영향
박영서 | 한국식품과학회 | 2008
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2
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Compositional and Structural Effects on Migration Behavior of Printing Ink Solvents on Lab-made Cookies
Duek-Jun An | Korean Society of Food Science and Technology | 2004
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3
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
장학길 | 한국식품과학회 | 2004
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4
Effects of Barley Germ on Sugar-Snap Cookie Quality
Effects of Barley Germ on Sugar-Snap Cookie Quality
In-Sook Kim | Korean Society of Food Science and Technology | 2002
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5
Genotypic and Environmental Effects on Cookie Quality of Korean Winter Wheat
Genotypic and Environmental Effects on Cookie Quality of Korean Winter Wheat
Chul Soo Park | The Korean Society of Crop Science | 2001
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6
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread
DAJM Kerckhoffs | Cadmus journal ser | 2003
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