CORE
COnnecting
REpositories

    6 research outputs found

    Quality Characteristics of White Pan Bread Prepared with Grape Seed Extracts

    Author
    Publication venue
    Korea Food Service Association
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics and Retarding Retrogradation of Sponge Cakes containing Red Yeast Rice(Monascus nuruk) Flour

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Korean Wheat Bread Prepared with Substitutions of Naturally Fermented Rice Starters

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Sourdough Bread using Fermented Fig

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    The Effects of 12 weeks Hatha-yoga Exercise upon Changes in Postural Control Ability of High School Girls

    Author
    Publication venue
    'Korea Institute of Sport Science'
    Publication date
    Field of study
    No full text
    Crossref
    corecore