Quality Characteristics of muffins added with different rice variety

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Nam Kyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Proteins on Quality Characteristics of Rice Based Gluten-Free Muffin

Yujin Jeong ,  Adinda Sa ,  ah Fi 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Influence of the addition of red ginseng marc powder on the quality and antioxidant activity of muffins

Joo Tak ,  Hanseol Oh ,  Youmin Jung 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Heat Treatment effects on In Vitro Digestibility of Sweet Pumpkin Flour and its Food Quality

Ha-Eun Han ,  Bit-Ha-Neul Choi ,  Duyun Jeong 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Total Antioxidant Effect of Hongguk Muffins

Hae Ryoung Seo ,  Ji Hyeong Kim ,  Jin A Yoon 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

A Study on the Quality Characteristics and Consumer Preferences of Vegan Rice Muffins Replaced Sugar with Jujube

Sin Young Pa ,  k ,  Se Young Jung 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Antioxidant Activity and Sensory Characteristics of Muffins Containing Freeze-Dried Banana Peel Powder

Hye-Min Ha ,  Su-Jeong Jang ,  In-Seon Lee

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics and Antioxidant Activity of Muffins Containing Durio zibethinus Powder

Jin A Yoon ,  Ha-Kyeong Kim

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

Pa ,  k ,  Sin-Young 외 2명

한국축산식품학회지

2016 .01

Quality Characteristics of Muffins Added with Fucoidan Red Yeast (Monascus purpureus) Rice Powder

Young Ju Choi ,  Kyung Ha Choi ,  Mi Hwa 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Muffins Added with Forsythia fructus Seed Powder

Jin A Yoon ,  Jae-Yeong Shin

한국식품영양과학회 학술대회발표집

2020 .10

Anti-Obesity, Anti-Obesogenic, and Anti-Muscle Atrophy Activities of Black Rice, Black Rice Bran, and Milled Black Rice

Xiaolu Fu ,  Geon Oh ,  Ji-Hyun Im 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract Cultivated in Smart Farm System and Its Quality Characteristics Effect in Muffins

Young Ju Choi ,  Chang-Suk Kong ,  Jung Hwan Oh 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된 블루베리 머핀의 유통기한 결정

이승조 ,  김명환 ,  한귀정 외 1명

산업식품공학

2016 .01

Quality Characteristics of Muffins Containing Tetragonia tetragonoides Powder

Jin A Yoon ,  Jun Woo Han ,  In Sun Han 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Quality and sensory characteristics of Muffin added with "Fuji" apple pomace powder

Seung-Hyeon Cha ,  Saem-Lee Jeong ,  Jeong-youn Yi 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Plant-Based Rice Milk Using Processed and Functional Varieties

Sanghyeok Pa ,  k ,  Gi Un Seong 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Black Rice Powder on the Quality Properties of Pork Patties

Pa ,  k ,  Sin-Young 외 6명

한국축산식품학회지

2017 .01

Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics

이준호

산업식품공학

2022 .05