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Cho, MK and Lee, WJ. Preparation of high-fiber bread with soybean curd residue and makkolli(rice wine) residue. J. Kor. Soc. Food Sci. Nutr. 25:632-636. 1996
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Kim, JS. Sensory characteristics of green tea bread. Kor. J. Food & Nutr. 11:657-661. 1998
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Kang, MY, Choi, YH and Choi, HC. Comparison of some characteristics relevant to rice bread processing between brown and milled rice. Kor. J. Soc. Food Cookery Sci. 13:64-69. 1997
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Woo, IA, Kim, YS, Choi, HS, Song, TH and Lee, SK. Quality characteristics of sponge cake added with dried sweet pumpkin powders. Kor. J. Food & Nutr. 19:254-260. 2006
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Chang, HJ and Shim, KH. Quality characteristics of sponge cake with addition of Pleurotus eryngii mushroom powders. J. Kor. Soc. Food Sci. Nutr. 33:716-722. 2004
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DOI
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Kweon, BM, Jeon, SW and Kim, DS. Quality characteristics of sponge cake with addition of laver powder. J. Kor. Soc. Food Sci. Nutr. 32:1278-1284. 2003
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Lee, KA. Effect of isolated soy protein on sponge cake quality. Kor. J. Soc. Food Sci. 13:299-303. 1997
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Suzuki, T, Nakai, K, Toshie, Y, Shirai, T and Hirano, T. Digestibility of diatary fiber in brown alga, kombu, by rats. Nippon Suisan Gakkaishi, pp.879-88l1. 1993
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A.A.C.C. Approved Mehtod of the A.A.C.C. 10th ed. American Association of Cereal Chemists, St. Paul, Minn., USA 2000
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Lim, JK and Kim, YH. Effect of green tea addition on the quality of white bread. Kor. J. Soc. Food Cookery Sci. 15:395-400. 1999
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Kim, IH, Lee, DS, Kwon, JY, Kwon, MT and Nam, TJ. The effects of polymannuronate on leptin in serum and liver of rats. J. Kor. Fish Soc. 36:568-572. 2003
과학기술학회마을
DOI
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Kim, DH. Effects of addition of polymannuronic acid on the quality of wet noodles. Kor. J. Food & Nutr. 19:261-266. 2006
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Chun, SS. Development of functional sponge cake with onion powder. J. Kor. Soc. Food Sci. Nutr. 32:62-66. 2003
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Suh, DS, Chang, PS and Kim, KO. Physicochemical and sensory characteristics of layer cake containing selectively oxidized cellulose. Kor. J. Food Sci. Technol. 33:216-220. 2001
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Lee, DS, Nam, TJ and Pyeun, JH. Effect of low molecular alginates on cholesterol levels and fatty acid compositions of serum and liver lipids in cholesterol-fed rats. J. Kor. Fish Soc. 31:309-408. 1998
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Chung, JY and Kim, CS. Development of buckwheat bread:2, effects of vital wheat gluten and water-soluble gums on baking and sensory properties. Kor. J. Soc. Food Cookery Sci. 14:168-176. 1998
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한국산업인력공단. 제과제빵실기특강, 비앤씨월드. 1999
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Cho, MK and Lee, WJ. Preparation of high-fiber bread with barley flour. Kor. J. Food Sci. Technol. 28:702-706. 1996
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SAS: SAS Users Guide. SAS Institute Inc., Cary, NC, USA. 1993
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Ha, TY, Kim, SH, Cho, IJ, and Lee, HY. Effect of dietary fiber purified from Cassia tora on the quality characteristics of the bread with rice flour. Kor. J. Food Sci. Technol. 35: 598-603. 2003
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Kwon, HR and Ahn, MS. A study on rheological and general baking properties of breads and their rusks prepared of various cereal flours. Kor. J. Soc. Food Cookery Sci. 11: 479-486. 1995
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Oh, SC, Nam, HY and Cho, JS. Quality and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Kor. J. Soc. Food Cookery Sci. 18: 185-192. 2002
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Kim, EJ and Kim, SM. Bread properties utilizing extracts of pine needle according to preparation method. Kor. J. Food Sci. Technol. 30:542-547. 1998
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Kim, MA. Effect of different kinds of rice flours on characters of sponge cake. Kor. J. Soc. Food Sci. 8:371-378. 1992
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Kim, YS, Ha, TY, Lee, SH and Lee, HY. Properties of dietary fiber extract from rice bran and application in breadmaking. J. Food Sci. Technol. 29:502-508. 1997
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