Quality Characteristics of Pan Bread with Apple Powder

Jeong-Jin Hong ,  Hui-Gyeong Seol ,  Eun-ho Jeong 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

올리브유를 첨가한 식빵의 품질특성에 관한 연구

임선희 ,  윤미숙 ,  이정훈 외 2명

Applied Biological Chemistry

2005 .01

Optimization of Pan Bread Prepared with Ramie Powder and Preservation of Optimized Pan Bread Treated by Gamma Irradiation during Storage

Heejeong Lee ,  Nami Joo

Preventive Nutrition and Food Science

2012 .03

소금의 종류와 농도가 배추김치에서 분리한 유산균의 생육에 미치는 영향

한영숙

한국식품과학회지

2003 .08

Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi

Qing Jin ,  Hyang-Sik Yoon ,  Nam Soo Han 외 2명

Food Science and Biotechnology

2006 .12

Production and Characterization of Potato Bread Fermented with Dextran-Producing Lactic Acid Bacteria

Chanhee Lee ,  Joongjae Lee ,  Yong-Ik Jin 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of the Addition of Ecklonia cava Powder on the Selected Physicochemical and Sensory Quality of White Pan Bread

Jun Ho Lee ,  Dong Won Choi

Preventive Nutrition and Food Science

2013 .12

[P5-29] Antioxidant Potential of Lactic Acid Bacteria Isolated from Kimchi

In-Kyung Cho ,  Ju-Youn Shin ,  In-Sook An 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Quality Characteristics of Rice Pan Bread Added with Barley Flour

Younggi Choi ,  Kyungjin Lee ,  Namji Jo 외 6명

한국식품영양과학회 학술대회발표집

2013 .11

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Kimchi

Eun A Choi ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2013 .11

식빵제조를 위한 국산 및 수입 밀가루의 적성에 대하 연구

장혁래 ,  박정숙 ,  신솔 외 1명

Food Science and Preservation

2008 .12

Quality Characterization of Glucomannan Added Rice Pan Bread

Eunji Kim ,  Jaehoon Kim ,  Yesung Hu 외 5명

한국식품영양과학회 학술대회발표집

2012 .10

쌀가루 첨가 식빵의 제빵 특성

최인덕

Food Science and Preservation

2010 .10

Potential Probiotic Properties of Lactic Acid Bacteria Isolated from Kimchi

Seon-Jae Kim

Food Science and Biotechnology

2005 .08

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

Chinedum Eleazu ,  Kate Eleazu ,  Chinye 외 4명

Preventive Nutrition and Food Science

2014 .06

[P9-04] Quality Characteristics of White Wheat Breads added Liquid Sugar

Young-soon Lee ,  Jae-hoon Lee

한국식품영양과학회 학술대회발표집

2007 .10

매실 추출물이 김치 유산균의 성장과 김치의 저장성에 미치는 효과

채명희 ,  최재순 ,  박경남 외 3명

Food Science and Preservation

2002 .09

[S9-3] Antifungal Activity of Lactic Acid Bacteria from Kimchi and Its Application

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2005 .10

양파분말 첨가 식빵의 품질 특성

배종호 ,  우희섭 ,  최희진 외 1명

한국식품과학회지

2003 .12

[P5-21] Isolation of Lactic Acid Bacteria with Antimicrobial Activities from Kimchi

Pa ,  k Tae Heung ,  Seung Gyu Lee 외 2명

한국식품영양과학회 학술대회발표집

2010 .10