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Kim AJ, Rho JO, Woo KJ, Choi WS. 2003. The study on the characteristic of cooked rice according to the different coating ratio of mulberry leaves extracts. Korean J Food Cookery Sci 19(5):571-580
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Kim JS, Kang SS, Lee MW, Kim OK. 1995. Isolation of flavonoids from the leaves of Aralia continentails. Korean J Pharmacogn 26(2):239-243
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Lee SY, Jung CS, Yoon HH. 2003. Sensory characteristics of cream soup prepared with rice flour. Korean J Food Cookery Sci 19(6):723-728
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Nam TH, Kim AJ, Woo KJ. 2004. Effects of mulberry leaf on the quality of Jeung-Pyun(Korean fermented rice cake). Korean J of the East Asian of Dietary Life. 14(4):379-386
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Kim MW, Ahn MS, Lim YH. 2005. Quality characteristics of chicken patties with added mulberry leaves powder. Korean J Food Cookery Sci 21(4):459-465
과학기술학회마을
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Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J Food Science Technol 36(3):410-415
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Shin KH, Young HS, Lee TW, Choi JS. 1995. Studies on the chemical component and antioxidant effects of Solanum lyratum. Korean J Pharmacogn 26(1) : 130-138
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Jung UJ, Woo KJ, Kim AJ. 2005. A study on the quality characteristics of soybean dasik by addition of mulberry leaf. Korean J of the East Asian of Dietary Life 15(2):188-193
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Kim AJ, Lim YH, Kim MH, Kim MW. 2002. Quality characteristics of mung bean starch gels added with mulberry leaves powder, yellow soybean powder and mugwort powder. Korean J Food Cookery Sci 18(6):567-572
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Jung CS, Chae YC, Lee JH. 2000. Cookery science technology. Dosuh Press. Seoul, Korea. pp 206-211
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Kim JM, Lee YC, Kim KO. 2003. Effect of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder. Korean J Food Science Technol 35(3):393-398
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Kim YA. 2003. Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes. Korean J Food Science Technol 35(5):871-876
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Kim SY, Lee WC, Kim HB, Kim AJ, Kim SK. 1998. Antihyperlipidemic effects of methanol extracts from Mulberry leaves in cholesterol induced hyperlipidemia rats. Korean J Food Nutr 27(6) : 1217
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Kim AJ, Lim UH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and properties of Pongihp julpyun preparation by adding mulberry leaves powder. Korean J Food Cookery Sci 16(4):311-315
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Kim AJ, Yuh CS, Bang IS, Woo KJ. 2006. Study on preparation and quality of jelly using mulberry leaf powder. Korean J Food Cookery Sci 22(1):56-61
과학기술학회마을
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Lee WC, Kim AJ, Kim SY. 2003. The study on the functional materials and effects of mulberry leaf. Jounal of Food science and industry. pp 2-14
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Anastasiades A, Thanou S, Loulis D, Stapatoris A, Karapantsios TD. 2002. Rheological and physical characterization of pregelatinized maize starches. J Food Eng 52(1):57-66
DOI
ScienceOn
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Koh SJ, Park HH, Lee KH. 2004. Quality characteristics of cream soups added with rice flour and potato as a thickening agent. Korean J Food Cookery Sci 20(6):568-574
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Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Food Cookery Sci 18(6):632-636
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Lee JR, Hah YJ, Lee JW, Song YM, Jin SK, Kim IS, Hah KH, Kwak SJ. 2002. Physico-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean J Food Sci Ani Resour 22(4):330-336
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