Persimmon development to produce the persimmon tea pudding

Wee ,  awan Rod-in ,  Lalita Honghe 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical characteristics of pudding fortified with wheatgrass

Su Bin Lee ,  Ye Ji Lee ,  Hwi Jin Joung 외 7명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Kiwi Pudding prepared with Fruit Juice and Carrageenan

Hyun-Jeong Oh ,  Ju-Yeon Lee ,  Jin-Woo Baek 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

Quality properties and preparation of gelatin-pudding added with Korean Peach (Prunus persica L. Batsch) juice

Seul-Gi Pa ,  k ,  Tae-Hee Song 외 5명

한국식품영양과학회 학술대회발표집

2013 .11

Physical and Functional Enhancement of Sweet Pumpkin Pudding with Turmeric by Lactic Acid Fermentation

Young-Cheol Song ,  Jong-Soon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2013 .11

화형, 화색이 우수한 오렌지색 절화용 스탠다드 장미 ‘피치푸딩’ 육성

김원희 ,  김성태 ,  허건양 외 3명

한국육종학회지

2009 .01

Optimization of Hot Water Extraction Conditions for Black Garlic by Response Surface Methodology

Min-Jung Kang ,  Hwan-Sik Yoon ,  Sung-Hun Jeong 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

Optimization of Deodeok Extraction Condition Using Response Surface Methodology

Yi-Seul Kim ,  In-Ho Kim ,  In-Ju Eom 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Optimization for Extraction Conditions of Broccoli Sprouts by Response Surface Methodology

In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2019 .10

복숭아 과즙과 젤라틴을 이용한 복숭아 푸딩의 품질특성

박슬기 ,  송태희 ,  김동호 외 2명

한국식품영양과학회지

2014 .02

Optimization for Lactic Acid Fermentation Condition of Blueberry Using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2018 .10

[P2-90] Optimization of Extraction Conditions to Obtain Functional Components from Zea mays L. by Response Surface Methodology

Tae Hyeon Kim ,  Se Jin Choi ,  Jin Kyu Kim 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

Optimization of cholesterol reduction conditions in homogenized milk by response surface methodology

Lee ,  Dong-Kuk ,  Ahn 외 3명

한국축산식품학회 학술발표초록집

1997 .01

올벼쌀 첨가 푸딩의 항산화 활성 및 품질 특성

이현주 ,  심기현

한국식품영양학회지

2018 .01

Optimizations of microencapsulated tomato extract powder using response surface methodology

Chogsom Chimed ,  Hae-Soo Kwak

한국식품영양과학회 학술대회발표집

2013 .11

Optimization of Ethanol Extraction Conditions for High-functionality of Black Garlic by Response Surface Methodology

Min-Hye Kwon ,  Soo-Jung Lee ,  Jae-Ran Kang 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization

Rheem ,  Sungsue ,  Rheem 외 3명

Food science of animal resources

2019 .01

Optimization of Spray Drying Conditions of Soft Persimmon Beverage Using Response Surface Methodology

Gi Chang Kim ,  Mi Jeong Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Optimization for Lactic Acid Fermentation Condition of Jujube Extract using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Yi-Seul Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10