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5. p. 432 Optimization of Rice Dasik Prepared with Pregelatinized Rice Flour and Mugwort Powder Using Response Surface Methodology
Chae Young Cho, Yu Hyeon Jo, Young Sook Lee, Jeong Ok Rho
DOI: https://doi.org/10.17495/easdl.2025.10.35.5.432 |
6. p. 447 Quality Characteristics of Gluten-Reduced High-Moisture Textured Vegetable Protein by Replacement of Gluten with Shiitake Mushroom ( Lentinula edodes ) Powder
Jae-Eun Jeon, Sun-Young Jeong, Yong-Sik Cho, Gi-Hong An, Chae-Jin Lee, Kyung-Mi Kim
DOI: https://doi.org/10.17495/easdl.2025.10.35.5.447 |
7. p. 456 Quality Characteristics and Antioxidant Effects of Cookies prepared with the Addition of Rhodiola rosea L. Powder
Do-Hui Kim, Soo-Rin Ahn, Eun-Chae Cho, Won-Joong Lee, Dong Hyuk Park, Kyung-Ok Shin
DOI: https://doi.org/10.17495/easdl.2025.10.35.5.456 |
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