Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake |
Kim, Hyun-Jung
(Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institut) Kim, Hye-Young L. (Department of Food Science and Nutrition, Yongin University) |
1 |
Optimization of hydrocolloid addition to improve wheat bread dough funtionality:a response surface methodology study
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DOI ScienceOn |
2 |
Colour changes during deep fat frying
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DOI ScienceOn |
3 |
A study on mass production of Korean traditional cookies-manufacturing process and machinery
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4 |
Studies on the lipid rancidity and rheology of Yackwa during storage
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5 |
Gums and their use in food systems
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6 |
Effect of ginger and soaking on the lipid oxidation in Yackwa
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7 |
Effects of emulsifiers on the quality characeteriatics of Yackwa
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8 |
Polysaccharides in foods
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9 |
Effect of alcoholic drinks in dough on the structure and quality of Yackwa
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10 |
Effect of soaking time in syrup on the sensory characteristics and texture of Yackwa
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11 |
Hydrocolloids-Ingredients that add flexibility to tortilla processing
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12 |
Water holding capacity and microstructure of gellan gels
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DOI ScienceOn |
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14 |
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15 |
The study of oil oxidation in storage of Yackwa
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16 |
Effect of waxy rice flour on the quality and acceptability of Yackwa during storage
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17 |
A study on quality of rice-Yackwa
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18 |
Effect of preparing conditions on the absorbed oil content of Yackwa
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19 |
Influence of hydrocolloids on dough rheology and bread quality
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20 |
Methylcellulose as a structure enhancer in bread baking
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