References
- Korean J Food Sci. Technol. v.27 no.2 Screening of natural preservatives to inhibit Kimchi fermentation Moon, K.D.;Byun, J.A.;Kim, S.J.;Han, D.S.
- Korean J Food Sci. Technol. v.27 no.6 Effects of molecular structural changes of chestnut starch on starch and it's gel properties Chung, D.K.;Yu, R.N.
- Korean J Food Sci. Technol. v.16 no.4 Effect of temperature and salt concentration on Kimchi fermentation Mheen, T.I.;Kwon, T.W.
- Korean J Food Sci. Technol. v.27 no.2 Antimicrobial activities of the extracts of vegetable Kimchi stuff Kim, S.J.;Park, K.H.
- J Korean Soc. Food Nutr. v.14 no.2 Effect of pH adjuster on the fermentation Kimchi Kim, S.D.
- Korean J Food Sci. Technol. v.20 no.1 Effect of Na-Acetate, Na-Malate and K-Sorbate on pH, activity and sourness during Kimch fermentation Park, K.J.;Woo, S.J.
- Korean J Food Sci. Technol. v.27 no.3 The effect of low molecular weight chitosan on the characteristics of Kimch during fermentation Kim, K.O.;Moon, H.A.;Jeon, D.W.
- J. Korean Soc. Food Sci. Nutr. v.33 no.5 Effect of adipic acid on growth of psychrotrophic Kimchi lactic acid bacteria and its effect on Mulkimchi fermentation Kang, K.J.;Song, H.H.;Kim, Y.B.;Chung, D.H.;Lee, C.
- Korean J Food Sci. Technol. v.31 no.5 Antimicrobial effects of organic acids and ethanol on several foodbone microorganisms Ahn, Y.S.;Shin, D.H.
- Foods and Biotech. v.6 no.1 Evaluation of Korean raw noodle(Saeng Myon) color and cooking properties among hard red winter and hard white wheat samples Wehling, L.;Kachman, S.D.
- Foods & Biotech. v.6 no.1 The relationship of Korean raw noodle(Saeng Myon) color with wheat and flour quality characteristics Park, W.J.;David, R.;Shelton, C.;Peterson, James;Kachman, Stephen D.;Wehling, Randy L.
- Korean J. Soc. Food Sci. v.15 no.2 Prediction of shelf-life and quality changes of dried noodle during storage period Lee, S.K.;Lee, K.B.;Son, J.Y.
- Joumal Food lndustry v.178 The present condition and advanced pathway Kim, H.Y.
- J. Korean Soc. Food Sci. Nutr. v.33 no.5 The composition of dietary fiber on new vegetables Kim, J.M.;Kim, D.J.
- Collection of learned papers of Seoil junior college v.11 Effects of drying condition and treating amount of saline solution on quality in dry noodle Lee, K.B.;Kim, H.Y.
- Total soluble, and insoluble dietary fiber in foods;Official methods of analysis AOAC
- Am. J. Clin. Nutr. v.31 no.1 Fiber content and structure in food Schaller, K.
- Food Standard Codex Korea Foods & Drug Administration
- J. Korean Soc. Ind. Food Technol. v.2 no.1 Prediction of cooking properties on dry noodle samples by simple physical properties test Lee, K.B.;Lee, I.J.;Lee, M.S.;Kim, H.Y.
- Collection of learned papers of Seoil junior college v.14 Quality properties and storage stability of vital and semidry noodle products. 1. Cooking properties of vital and semi-dry noodle products Kim, H.Y.;Kim, D.S.;Yoon, W.H.;Koo, B.S.;Kim, K.Y.;Lee, K.B.
- Korean J. Food Sci. Technol. v.28 no.1 Effects of alkaline reagent pn the rheological properties of wheat flour and noodle property Kim, S.K.;Kim, H.R.;Bang, J.B.
- Cereal Chem. v.74 no.2 Properties of starch noodles as affected by sweetpotato geno type Collado, L.S.;Corke, H.
- SAA User's guide SAS Institute, Inc.
- Collection of learned papers of Seoil junior college v.12 Effects of emulsified oil and quality improving agents treating on quality in dried noodle Lee, K.B.;Kim, H.Y.
- The nonenzymatic browning reaction as affected by water in foods;water activity : Influences on Food Quality Labuza, T.P.;Saltmarch, M.;Rockland, L.B.(ed.);Stewart, G.F.(ed.)
- Water activity : Theory and Application to Food Rockland, L.B.;Beuchart, L.B.
- Activities Report v.25 no.1 Moisture and food characteristics Kapsalis, J.G.
- Food Chemistry Kim, D.H.
- 食品學總論 加蔚保子