30 research outputs found
Quality Characteristics of Madeleine Added with Mulberry Powder According to Drying Conditions
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The Quality Changes of Watery Kimchi made of Wild Vegetables by the Pre-Treatment Methods
No full textA Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder
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A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder
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Quality Characteristics of Sponge Cakes Occurred with Percentages of Persimmon Leaves Powder Added
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