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    10 research outputs found

    Quality Characteristics of Rice Dasik Made with Yam(Dioscorea japonica) Powder

    Author
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    Culinary Society of Korea
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    Quality Characteristics of Yackwa made with Yam (Dioscorea batatas Decne) Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    The Quality Characteristics of Non-glutinous Rice Dasik Added with Burdock Powder

    Author
    Publication venue
    'Korea Food Service Association'
    Publication date
    Field of study
    No full text
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    The Quality Characteristics of Wheat Flour Dasik Added with Fermented Rice Bran Powder

    Author
    Publication venue
    'Korea Food Service Association'
    Publication date
    Field of study
    No full text
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    Quality Characteristics of Wheat flour Dasik by the addition of Turmeric powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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    The Quality Characteristics of Glutinous Dasik based on the Amount of Burdock(Arctium lappa) Powder

    Author
    Publication venue
    'Culinary Society of Korea'
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    Field of study
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    Quality Characteristics of Arrowroot Dasik Prepared With the Arrowroot(Puerariae Radix) Powder

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

    The Quality Characteristics of Wheat Flour Dasik Added with Burdock Powder

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

    Quality Characteristics of Arrowroot Dasik Prepared With the Arrowroot(Puerariae Radix) Powder

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

    Quantitative Descriptive Analysis and Consumer Acceptance of Sausage with Added Glasswort (Salicornia herbacea L.) Powder

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