1 |
Kim JH, Kim JH, Yoo SS. 2008. Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Food Cookery Sci 24(5):565-572
과학기술학회마을
|
2 |
Lim JH, Jeong MC, Moon KD. 2005. Purification and characterization of polyphenoloxidase from burdock (Articum lappa L.). Korean J. Food Preserv 12(5):489-495
과학기술학회마을
|
3 |
Kim YS, Choi HS, Woo IA, Song TH. 2004. The effect on the sensory and mechanical characteristics of functional muffin using Glycyrrhizae radixextract. Korean J Food Cookery Sci 20(1):95-99
과학기술학회마을
|
4 |
Lee KA, Lee YJ. 1997. Characteristics of high-ratiocakes prepared with isomaltooligosaccharide. Korean Assoc Human Econ 6(2):167-172
|
5 |
Lee SM, Joo NM. 2008. Optimization of muffin with dried Rhynchosia molubilispowder using response surface methodology. Korean J Food Cookery Sci 24(5):626-635
과학기술학회마을
|
6 |
Jung KI, Shin ES, Kim SA. 2008. Quality characteristics of muffins with fat and methods. Korean J Food Cookery Sci 24(4):473-479
과학기술학회마을
|
7 |
Im JK, YS Kim, Ha TY. 1998. Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Cookery Sci 30(5):1158-1162
|
8 |
Jeong SB, Shin MS. 1990. The oriental medicinal dictionary. Younglimsa, Seoul, Korea. pp 1010-1011
|
9 |
Joo SY, Kim HJ, Paik JE, Joo NM, Han YS. 2006. Optimization of muffin with added spinach powder using response surface methodology. Korean J Food Cookery Sci 22(1):45-55
과학기술학회마을
|
10 |
Kim HY, Park HR, Lee MN, Kim MK. 2009. A study on the quality characteristics of muffins with burdock powder and oligosaccharides. Abstract of 2009 conference of the Korean Society of Food & Cookery Science in Fall. Seoul. p 176
|
11 |
Han JS, Rhee SH, Lee KY, Park KY. 1995. Standardizations of traditional special Kimchi in Kyungsang province. J East Asian Soc Dietary Life 5(2):27-38
|
12 |
Choi MJ, Han JS, Rhee SH, Park KY. 1998. Standardization of ingredient ratios of Wooung(Burdock, Arctium lappa L,) Kimchi. J Korean Soc Food Sci Nutr 27(4):618-624
|
13 |
Chow LW, Wang SJ, Duh PD. 1997. Antibacterial activity of burdock. Food Sci 24(2):195-202
|
14 |
Duh PD. 1998. Antioxidant activity of burdock (Arctium lappa Linne): Its scavenging effect on free-radical and active oxygen. Journal of the American Oil Chemists Society 75(4): 455-461
DOI
ScienceOn
|
15 |
Yun SJ. 1999. Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin. Korean J Soc Food Sci 15(6):586-590
|
16 |
AOAC. 1995. In: Official Methods of Analysis. 16 th edn. Association of Official Analytical Chemists, Arlington, VA. pp 1094
|
17 |
Lin CC, Lin JM, Yang JJ, Chuang SC, Ujiie T. 1996. Antiinflammatory and radical scavenging effect of Arctium lappa. American J Chinese Medicine 24(2):127-137
DOI
ScienceOn
|
18 |
Prosky L, Asp NG, Furda I, De Vries JW, Schweizer TF, Harland BF.1985. Determination of total dietary fiber in foods and food products: collaborative study. J Assoc Off Anal Chem. 68:677-679
|
19 |
Son HS, Park SO, Hwang HJ, Lim ST. 1997. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake (Karedduk). Korean J Food Sci Technol 29(6): 1213-1221
|
20 |
Tomomatsu H. 1994. Health effects of oligosaccharides. Food Tech 48(10):61-65
|