1 |
Choi EH. 2007. Quality characteristics of Sulgitteok prepared with Aloe vera sap during storage. Korean J Food Culture 22:330-335
과학기술학회마을
|
2 |
AACC. 2000. Approved Methods of the AACC. 10th ed, Method 10-50D. American Assoc. Cereal Chemists, St Paul, MN, USA
|
3 |
Bang BH, Kim KP, Kim MJ, Jeong EJ. 2011. Quality characteristics of cookies added with Chungkukjang powder. Korean J Food & Nutr 24:210-216
과학기술학회마을
DOI
|
4 |
Cha TY, Baek JH, Lee SY. 2007. Comparative study on chemical composition of Korean aloes of three species according to different portions. Food Eng Prog 11:175-184
과학기술학회마을
|
5 |
Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421
과학기술학회마을
DOI
|
6 |
Choi SH. 2012. Quality characteristics of Curcuma L. cookies prepared with various levels of rice flour. Korean J Culin Res 18:215-226
과학기술학회마을
|
7 |
Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with muberry pomace. J Korean Soc Food Sci Nutr 42:234-243
DOI
ScienceOn
|
8 |
Ji JR, Yoo SS. 2010. Quality characteristics of cookies with varied concentrations of blueberry powder. J East Asian Soc Dietary Life 20:433-438
과학기술학회마을
|
9 |
Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41:182-191
과학기술학회마을
DOI
ScienceOn
|
10 |
Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv 18:33-38
과학기술학회마을
DOI
ScienceOn
|
11 |
Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38:595-1599
과학기술학회마을
DOI
|
12 |
Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookies spread. J East Asian Soc Dietary Life 7:159-165
|
13 |
Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24:398-404
과학기술학회마을
|
14 |
Kim JY. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J Food Sci Technol 30:1373-1380
과학기술학회마을
|
15 |
Ko HC. 2010. Quality characteristics of sugar snap-cookies with added Cornus fructus. J East Asian Soc Dietary Life 20:957-962
과학기술학회마을
|
16 |
Lee EJ, Kim HI, Hong GJ (2011) Quality characteristics added with Nelumbo nucifera G. powder. Korean J Food Culture 21:541-549
|
17 |
Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19:71-77
과학기술학회마을
|
18 |
Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25:98-105
과학기술학회마을
|
19 |
Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha intenstinails. Korean J Food & Nutr 21:300-305
|
20 |
Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of Kipfel cookies prepared with chitosan-chungkukjang. J East Asian Soc Dietary Life 15:437-443
|
21 |
Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodles with Licii fructus powder. Korean J Food Sci Technol 35:77-83
|
22 |
Moon SW, Park SH. 2008. Quality characteristics of white pan bread with Chungkukjang powder. J Korean Soc Food Sci Nutr 37:633-639
과학기술학회마을
DOI
|
23 |
Park KS, Jang JO, Yoon HK, Kim HR. 2010. The quality characteristics of Sulgidduk added with Cheongkukjang powder. The Korean J Culinary Reserch 16:250-258
과학기술학회마을
|
24 |
Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23:604-614
과학기술학회마을
|
25 |
Seol NG, Jang EY, Sung JH, Moon GW, Lee JH. 2012. Antioxidant capacities of Aloe vera (Aloe vera Linne) from Jeju island, Korea. Korean J Food Sci Technol 44:643-647
과학기술학회마을
DOI
ScienceOn
|
26 |
Shin DH, Kim DW, Jeong YN. 2007. Quality characteristics of bread with added Aloe (Aloe vera Linne). Korean J Food & Nutr 21:399-405
과학기술학회마을
|
27 |
Shin IY, Kim HI, Kim CS, Whang K. 1999. Characteristics of sugar cookies with replacement of sucrose with sugar alcohols organoleptic characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr 28:850-857
과학기술학회마을
|
28 |
Yoon HS, Joo SJ, Kim KS, Kim SJ, Kim SS, Oh MH. 2005. Quality characteristics on cookies added with soybean paste powder. Korean J Food Preserv 12:432-435
과학기술학회마을
|
29 |
Shin YS, Lee KS, Lee JS, Lee CH. 1995. Preparation of yogurt added with aloe vera and quality characteristics. J Korean Soc Food Nutr 24:254-260
과학기술학회마을
|
30 |
Song YH, Joo NM. 2009. The characteristics and optimization of brown rice cookeies prepared using Chungkukjang. Korean J Food Culture 24:321-330
|