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피인용 문헌
- Effects of allelic variations in glutenin and waxy proteins on dough alveogram properties and Chinese white salt noodle qualities vol.41, pp.4, 2013, https://doi.org/10.1556/CRC.2013.0030
- Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar vol.21, pp.1, 2012, https://doi.org/10.1007/s10068-012-0009-1
- Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars vol.180, pp.2, 2011, https://doi.org/10.1007/s10681-011-0385-2
- Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour pp.00090352, 2018, https://doi.org/10.1002/cche.10089
- ‘Taejoong’ a Wheat Variety with Good Noodle Quality, Red Grain Wheat, Long Spike, and Moderate Resistance to Fusarium Head Blight vol.51, pp.4, 2019, https://doi.org/10.9787/kjbs.2019.51.4.454