1 |
Kim SH, Kwon TW, and Moon GS. 2005. A major antioxidative Components and Comparison of antioxidative activities in black soybean. Korean J Food Sci Technol 37(1):73-77
과학기술학회마을
|
2 |
Messina M. Persky V. Setchell K D R,and Branes. S. 1994. Soy intake And cancer risk:A review of the in vitro and in vivo data. Nutr Cancer 21(1):113-131
DOI
ScienceOn
|
3 |
Ko YJ, Joo NM. 2005. Quality Characteristics and Optimization of Iced Cookie with the Addition of jinuni bean(Rhynchosia molubilis). Korean J Food Cookery Sci 21(4):514-527
과학기술학회마을
|
4 |
Lee DH, Kwak DH, Kim SM, Ju EJ, Choi HG, Kim OH, Hwang JB, Bae NG, Jung KY, Han JC, Park HD And Choo YK. 2004. Effect of Small Black Soybean Powder n Blood Glucose and Insulin Sensitivity in Streptozotocin-Induced Diabetic Rats. Korean J Soc Food Sci Nutr 33(10):1618-1625
DOI
|
5 |
Im JG, Kim YS, Ha TY. 1998. Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin. Korean J Food Sci Technol 30(5):1158-1162
|
6 |
Kim SO. 2006. Research and industrial trend of the functional components of soybean. Food science and industry 39(1):2-9
|
7 |
Chung HJ. 2006. Quality Characteristics of Low- Fat Muffins Containing Whey Protein Concentrate. Korean J Food Cookery Sci 22(6):890-897
과학기술학회마을
|
8 |
Mc Williams M. 2001. Foods-Experimental Perpectives 4thed. Life science publication Co. Seoul. pp.98-100
|
9 |
Nicol A. 1995. In The bread cookbook. Breakfast muffins. McDowall A,ed. Smithmark Publisher, New York. pp.94-95
|
10 |
Kim DH, Kim SD, Kim WJ. 1990. Comparison study of extraction properties of soilds, protein, and, color pigments of several soybean varieties. Korean J Agric Chem Soc 33(1):8-13
|
11 |
Park SH, Lim SI. 2007. Quality Characteristics of Muffin Red Yeast Rice Flour. Korean J Food Sci Technol 39(3):272-275
과학기술학회마을
|
12 |
Kim SK, Cheigh HS, Kwon TW, B L D'Appolonia, PE Marston. 1978. Rheological and baking studies of compsite flour wheat and naked barley. Korean J Food Sci Technol 10(1):247-251
|
13 |
Lee SM, Joo NM. 2007. The Optimization of Muffin with the Addition Dried Pumpkin Powder. Korean J Dietetic Association 13(4):368-378
|
14 |
Lee YT. 2007. Ouality Characteristics and Antioxdative Activity of Soybean Curd Containing Small Black Soybean. Korean Soybean Digest 24(1):14-22
|
15 |
Kang SA, Jang KH, Cho YH, Hong KG, Suh JH, Choue RW. 2003. Effects of Artifical Stomach Fluid and Digestive Enzymes on the Aglycone Isoflavone Contents of Soybean and Black bean(Rhynchosia molubilis: Yak-Kong). Korean J Nutr Society 36(1):32-39
|