The purpose of this study was to improve the quality of the steamed rice cakes added with
powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by …

The purpose of this study was to improve the quality of the steamed rice cakes added with
powder and extract of Schisandra chinensis (SC). Steamed rice cakes were prepared by …

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt
added. This study has measured moisture content, water activity, color, texture, and sensory …

In this study, chiffon cakes were prepared with wild grape powder. Different amounts of the
wild grape powder were tested (3%, 6%, 9%, and 12%) to determine the optimal amount …

This study investigated the quality characteristics, oxidative stability, and antioxidative
activity of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) to which Prunus …

The purpose of this study was to determine the quality characteristics and antioxidant
activities of 'Sulgidduk'added with chicory (Cichrium intybus L.) powder during storage …

The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of
rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) …

This study investigated the physicochemical properties of weaning food using roasting-
treated cereals (white and brown rice), granule-treated vegetables (carrot, pumpkin …

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder
during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar …

The objective of this study was to determine the quality, characteristics, and antioxidant
activities of black rice cookies prepared with different amounts of dried lave powder. Flour …