Optimization of Iced Cookie with Arrowroot Powder Using Response Surface Methology
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Lee, Ji-Hee
(Department of Food & Nutrition, Sookmyoung Women's University)
Soung, Yun-Hee (Department of Food & Nutrition, Sookmyoung Women's University) Lee, Sun-Mee (Department of Food & Nutrition, Sookmyoung Women's University) Jung, Hee-Sun (Department of Food & Nutrition, Sookmyoung Women's University) Paik, Jae-Eun (Department of Food & Nutrition, Bucheon collegel) Joo, Na-Mi (Department of Food & Nutrition, Sookmyoung Women's University) |
1 | Lee SM, Ko YJ, Jung HA, Paik JU, Joo NM. 2005. Optimization of Iced with the Addition of Dried Sweet Pumpkin powder. Korean J Food Culture 20(5):516-524 |
2 | Kim SJ, Park C, Kim HK, Shin WC, Choe SY. 2004. A Study on the Estrogenicity of Korean Arrowroot. J Korean Soc Food Sci 33(1):16-21 DOI |
3 | American Association of Cereal Chemists. 1995. AACC Approved Methods 9thed, Method 10 52. The Association. Washington D.C U.S.A |
4 | Lee SJ. 1980. Bonchokungmok, Komunsa Seoul. Vol. 18. p 537 |
5 | Hae YP, Myung SJ. 2007. Ingredient Mixing Ratio Optimization for the Preparation of Sulgidduk with Barley(Hordeum vulgare L.) Sprout Powder. Korean J Food Cookery Sci 23(4):550-559 과학기술학회마을 |
6 | Lee SM, Jung HA, Joo NM. 2006. Optimization of Iced with the Addition of Dried Red Ginseng Powder. Korean J Food Nutr 19(4):448-459 과학기술학회마을 |
7 | Lee YS, Lim NY, Lee KH. 2000. A study on the Preparation and Evaluation of Dried Noodle Products made from Composite Flours utilizing Arrowroot Starch. J Korean Soc Food Sci 16(6):681-688 |
8 | Lee YS, Kwak EJ, Lee KH. 1999. A Study on the Preparation and Rheological Properties of Chik Mook. Korean J Soc Food Sci 15(6):652-658 |
9 | Kim JS, Ha HK, Kim HJ, Lee JH, Song KY. 2002. Pueraria lobata ohwi as an Osteoporosis Therapeutics. Korean J Food Sci Technol 34(4):710-718 |
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