1 |
Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17:120-127
과학기술학회마을
|
2 |
Park YK. 2011. Study on the characteristics of the steamed bread containg rice flour. MD. Thesis, Hankyong Uni. Anseong
|
3 |
Song YS, Hwang SY. 2007. A study on the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food & Nutr 20:164-172
과학기술학회마을
|
4 |
Song YS. 2008. Study on the characteristics of the quality of yellow layer cake with bamboo leaf powder. MD Thesis, Hankyong Uni. Anseong
|
5 |
Wang SJ. 2009. Effects of aged black garlic extracts on the rheology of the wheat flour and white pan bread. MD. Thesis, Konkuk Uni. Seoul
|
6 |
Kiesewetter H, Jung F, Jung EM, Wenzel E. 1993. Effect of garlic on platelet aggregation in patients with increased risk of juvenlie ischamic attack. Eur J Clin Pharmacol 45 333-336
|
7 |
Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Soc Food Sci Nutr 28:383
|
8 |
Kim EK. 2009. A study on the rheological propertiesof wheat flour dough containing Korean ginger powder and the baking characteristics. MD Thesis, Konkuk Uni. Seoul
|
9 |
Kim MB, Oh YJ, Lim SB. 2009. Physicochemical characteristics of garlic from Daejeong Jeju and major cultivation areas in Korea. J Kor Culinary Res 15:59-66
과학기술학회마을
|
10 |
Kim SK, Cha BS, Kim WJ. 1998. Preparation and storage conditions of oleoresin from root portion of peeled garlic. Korean J Food Sci Technol 30:1321-1326
과학기술학회마을
|
11 |
Kim SK. 1979. Physicochemical studies on the hard and soft wheat flours. Korean J Food Sci Technol 11:13-17
과학기술학회마을
|
12 |
Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18: 632-636
과학기술학회마을
|
13 |
Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380
과학기술학회마을
|
14 |
Lee BC, Houng YM, Hwang SY, Lee JH, Oh MJ. 2009. Effects of cattail pollen powders on the rheology of dough and processing adaptability of white pan bread. Korean J Food Preserv 16:525-533
과학기술학회마을
|
15 |
Lee JH, Shim JY. 2006. Characteristics of wheat flour dough and noodles added with onion juice. Food Engineering Progress 10:54-59
과학기술학회마을
|
16 |
Bae JH, Woo HS, Choi HJ, Choi C. 2003. Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol 35:436-441
과학기술학회마을
|
17 |
Bae SH, Rhee C. 1998. Effectof soybean protein isolate on the properties of noodle. Korean J Food Sci Technol 30:1301-1306
과학기술학회마을
|
18 |
Ha KH, Shin, DH. 1999. Characteristics of noodle made with composite flours of perilla and wheat. J Korean Soc Food Sci Nutr 28:1256
|
19 |
Chang KJ, Lee SR 1974. Development of composite flours and their products utilizing domestic rau material: Textual characteristic of noodles made of composite flours. Korean J Food Sci Technol 6:65
|
20 |
Chi MS, Koh ET, Stewart TJ. 1982. Effect of garlic on lipid metabolism in rats fed cholesterol or lard. J Nutr 112 241-248
DOI
|
21 |
Ha TY, Kim SH, Cho IJ, Lee HY. 2003. Effect of dietary fiber purified from Cassia tora on the quality characteristics of the bread with rice flour. Korean J Food Sci Technol 35:598-603
과학기술학회마을
|
22 |
Hwang JH, Jang MS. 2001. Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle (I). Korean J Food Cookery Sci 17:373-379
과학기술학회마을
|
23 |
Jeong CH, Shim KH, Bae YI, Choi JS. 2008. Quality characteristics of wet noodle added with freeze dried garlic powder. J Korean Soc Food Sci Nutr 37:1369-1374
과학기술학회마을
DOI
ScienceOn
|
24 |
Ju IO, Jung JT, Choi JS, Choi YG, Kim YS. 2003. Bread quality with boiled wax gourd (Benincasa hispida). Korean J Food Sci Technol 35:195-200
과학기술학회마을
|
25 |
Jung BM, Park SO, Shin TS. 2009. Developmemet and quality characteristics of rice noodles made with added Capsosiphon fulvescens powder. Korean J Food Cookery Sci 25:180-188
과학기술학회마을
|
26 |
Lee SY, Hur HS, Song JC, Park NK. 1997. Comparison of noodle-related characteristics of domestic and impored wheat Korean. J Food Sci Technol 29:44
|
27 |
Nam JK, Hahn YS, Hyun YH, Oh JY. 2000. Noodle-making properties of domesties wheats cultivars. Korean J Soc Food Sci 16:593
|
28 |
Park JH, Kim YO, Gug YI, Jo DB, Choe HG. 2003. Effects of green tea powder on noodle properties. J Korean Soc Food Sci Nutr 32:1021-1025
과학기술학회마을
DOI
ScienceOn
|
29 |
Park KD. 1997. Characteristics of noodle added with chestnuts flour. Korean J Food & Nutr 10:339-343
과학기술학회마을
|
30 |
AACC. 2000 . American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 54-21
|
31 |
AACC. 2000. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 46-10
|
32 |
AACC. 2000. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 44-15A, 08-01
|