References
- Lim JW, Lee GB. Studies on the antimicrobial activities of Prunus mume. J East Asian Soc Dietary Life 9(4): 442-451, 1999
- Sheo HJ, Lee MY, Chung DL. Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J Korean Soc Food Nutr 19(1): 21-26, 1990
- Sheo HJ, Ko EY, Lee MY. Effects of Prunus mume extract on experimentally alloxan induced diabetes in rabbits. J Korean Soc Food Nutr 16(3): 41-47, 1987
- Bae JH, Kim KJ. Effects of Prunus mume extract containing beverages on the proliferation of foodborne pathogens. J East Asian Soc Dietary Life 9(2): 214-222, 1999
- Kang MY, Jeong YH, Eun JB. Physical and chemical characteristics of flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31(6): 1434-1439, 1999
- Jo W, Choi SD. The experiment of the processing condition on nonfermentative Japanese apricot wine(VI). J Jinju Nat A F Tech Coll 21: 305-308, 1983
- Kim YD, Kang SH, Kang SK. Studies on the acetic acid fermentation using maesil juice. J Korean Soc Food Nutr 25(4): 695-700, 1996
- Kang MY, Chung YM, Eun JB. Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean J Food Sci Technol 31(6): 1536-1541, 1999
- Kim YS, Ha TY, Lee SH, Lee HY. Properties of dietary fiber extract from rice bran and application in bread-making. Korean J Food Sci Technol 29(3): 502-508, 1997
- Kang WW, Kim GY, Kim JK, Oh SL. Quality characteristics of the bread added persimmon leaves powder. Korean J Soc Food Sci 16(4): 336-341, 2000
- Bae JH, Woo HS, Choi HJ, Choi C. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium) leaf powder. J Korean Soc Food Sci Nutr 30(5): 882-887, 2001
- Jung HS, Noh KH, Go MK, Song YS. Effect of leek (Allium tuberosum) powder on physicochemical and sensory characteristics of breads. J Korean Soc Food Sci Nutr 28(1): 113-117. 1999
- Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour. J Korean Soc Food Sci Nutr 28(1): 118-125, 1999
- Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. Variation of retrogradation and preference of bread added with flour of Angelica keiskei Koidz during the storage. J Korean Soc Food Sci Nutr 28(1): 126-131, 1999
- Yook HS, Kim YH, Ahn HJ, Kim DH, Kim JO, Byun MW. Rheological properties of wheat flour dough and qualities of bread prepared with dietary fiber purified from ascidian(Halocynthia roretzi) tunic. Korean J Food Sci TechnoI 32(2): 387-395, 2001
- Cho MK, Lee WJ. Preparation of high-fiber bread with barley flour. Korean J Food Sci TechnoI 28(4): 702-706, 1996
- Kim SY, Ryu CH. Effect of certain additives on bread-making quality of wheat-purple sweet potato flours. Korean J SocFood Sci 13(4): 492-499, 1997
- Cho MK, Lee WJ. Preparation of high-fiber bread with soybean curd residue and makkolli (rice wine) residue. J Korean Soc Food Sci Nutr 25(4): 632-636, 1996
- Park GS, Lee SJ. Effects of Job's tears powder and green tea powder on the characteristics of quality of bread. J Korean Soc Food Sci Nutr 28(6): 1244-1250, 1999
- Kim JS. Sensory characteristics of green tea bread. Korean J Food Nutr 11(6): 657-661, 1998
- Im JG, Kim YH. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15(4): 395-400, 1999
- Chae SK. Standard Food Analysis. Jigu publishing Co., Seoul, 1998
- American Association of Cereal Chemists. Approved Method of the AACC. Method 10-10A. The Association, St. Paul, Minn, 1983
- Pyler EJ. Physical and chemical test methods. In Baking Science and Technology, p 891, Sosland publishing Co., Kansas, 1979
- Kim KO, Lee YC. Sensory Evaluation of the Food. pp 185-188, Hak Yeon Sa, Seoul, 1989
- SAS Institute. SAS User's Guide. Statistics, Version 6.03. SAS Institute Inc., Cary, NC, 1988
- National rural living science institute. Food Composition Table. Sixth revision. National rural living science institute, R.D.A. pp 148-149, 2001
- Shim KH, Sung NK, Choi JS, Kang KS. Changs in major components of Japanese apricot during ripening. J Korean Soc Food Nutr 18(1): 101-108, 1989
- Kim EJ, Kim SM. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30(3): 542-547, 1998
- Lee YW, Shin DH. Bread properties utilizing extracts of mume. Korean J Food Nutr 14(4): 305-310, 2001
- Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. Changes of quality characteristics on the bread added chitosan. Korean J Food Sci Technol 34(3): 449-453, 2002