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Publications by Su-Yeon Back

Quality Characteristics of Soup With Whole Milk Powder and Pleurotus Eryngii Powder

Journal of Milk Science and Biotechnology

English

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Effect of Pleurotus Ostreatus Powder Addition in Vegetable Soup on SS-Glucan Content, Sensory Perception, and Acceptability

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Effect of Calcinated Oyster Shell Powder on Growth, Yield, Spawn Run, and Primordial Formation of King Oyster Mushroom (Pleurotus Eryngii)

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Quality Characteristics of Muffin Added With Elaeagnus Multiflora Powder

Korean Journal of Food Preservation

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Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

Pakistan Journal of Biological Sciences

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Quality Characteristics of Bread With Burdock (Arctium Lappa L.) Powder

Journal of the Korean Society of Food Science and Nutrition

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Physical Characteristics of Ice Cream Which Replaced Milk Powder With Diffrent Cereals Flour

Mesopotamia Journal of Agriculture

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Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder

Journal of the Korean Society of Food Science and Nutrition

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Skim Milk Powder Projections: Production and Trade

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Minerals of Human Milk and Modified Milk Powder in Japan

Eiyo To Shokuryo

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