1 |
A.A.C.C. 1983. American association of cereal chemists. Approved Methods. 18th ed., A.A.C.C. Inc., U.S.A
|
2 |
Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. 1999. Properties on the quality characteristics of bread added with Angelica keiskei Koidz flour. J. Korean Soc. Food Sci. Nutr 28(1):118-125
|
3 |
Im JG, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean Soc. Food Sci 15(4):395-400
|
4 |
Jeong YN, Kang HA, Shin MG. 2001. Quality characteristics of bread added anchovy powder. Food Eng. Prog 5(4):235-240
|
5 |
Jung DS, Lee FZ, Eun JB. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food. Sci. Technol 34(2):232-237
|
6 |
Jung MH, Park GS. 2002. Comparision of sensory properties of breads with Paecilomyces japonica and Cordyceps militaris powder by storage time and temperature. Korean J. Sci. Food Cookery Sci 18(3):280-289
|
7 |
Kim CS, Chung SK. 2001. Quality characteristics of bread prepared with the addition of Persimmon peel powder. Korean J. Postharvest Sci. Technol 8(2): 175-180
|
8 |
Lee KS, Noh WS. 2002. Objective measurement of characteristics of white pan bread using a commercial korean wheat flour. Korean J. Sci. Food Cookery Sci 18(2):206-210
|
9 |
Kim ML, Park GS, Park CS, An SH. 2000. Effect of spice powder on the characteristics of quality of bread. Korean J. Soc. Food Sci 16(3):245-254
|
10 |
한복려. 2002. 쉽게 맛있게 아름답게 만드는 떡, 사단법인 궁중 음식연구원. p174-175
|
11 |
Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J. Soc. Sci. Technol 30(3):542-547
|
12 |
Kang MJ. 2002. Quality characteristics of the bread added Dandelion leaf powder. Korean J. of Food Pres 9(2):221-227
|
13 |
Bae JH, Lee JH, Kwon KI, Im MH, Park GS, Lee JG, Choi HJ, Jeong SY. 2005. Quality characteristics of the White bread prepared by Addition of Jujube Extracts. Korean J. Food. Sci. Technol 37(4):603-610
과학기술학회마을
|
14 |
정영도 외 10인 공저. 2000. 식품조리재료학, 지구문화사
|
15 |
Kim IH, Ha SC, Rhee IK. 2002. Rheological changes of dough and breadmaking qualities of wheat flour with additions of soy flour. Korean J. of Food Pres 9(4):418-424
|
16 |
Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Changes of quality characteristics on the bread added chitosan. Korean J. Food. Sci. Technol 34(3):449-453
|
17 |
한복려, 정길자, 한복진. 2000. 쉽게 맛있게 아름답게 만드는 한과, 사단법 인 궁중음식연구원. p120-125
|
18 |
Park GS, Lee SJ. 1999. Effects of Job's Tears Powder and Green Tea Powder on the Characteristics of Quality of Bread. J. Food Science and Nutrition 28(6):1244-1250
|
19 |
A.O.A.C 1980. 'Official Method of Analysis' 13th, ed., Association of Official Analytical Chemists, Washington, D.C
|