1 |
AACC (2000). Approved Methods of the AACC. MN, USA, The American Association of Cereal Chemists.
|
2 |
Babu KS, Srinivas PV, Praveen B, Kishore NH, Murty US, Rao JM (2003). Antimicrobial constituents from the rhizomes of Rheum emodi. Photochemistry 62:203-207.
DOI
|
3 |
Bae HJ, Lee HY, Lee JH, Lee JH (2010). Effect of Saururus chinensis powder addition on the quality of sugar snap cookies. Food Engineering Progress 14(3):256-262.
|
4 |
Chae SK (2009). Food Analysis. Jigumunhwasa Co., Seoul, Korea. p221.
|
5 |
Cho HS, Kim KH (2009). Assessment of quality characteristics of cookies prepared with shrimp powder for a snack served to kinder garteners. Journal of the Korean Society of Dietary Culture 24:199-205.
|
6 |
Choi BC, Sim SS (2005). Anti-inflammatory activity and phospholiphase A2 inhibition of noni (Morinda citrifolia) methanol extracts. Yakhak Hoeji 49:405-409.
|
7 |
Choi HY, Cho BC, Sim SS (2005). Antioxidant effects of noni (Morinda citrifolia) extracts treated with HCl and trypsin. Yakhak Hoeji 49:410-415.
|
8 |
Choi YS, Lee MH (2011). Quality characteristics of sugar-snap cookies by additions of Curcuma longa L. powder. The Korea Journal of Culinary Research 17(2):198-208.
|
9 |
Hwang SH (2010). Quality characteristics of sugar snap-cookie added to carrot powder (II) - quality characteristics of sugar snap-cookie. The East Asian Society of Dietary Life 20: 307-312.
|
10 |
Jeong SME (2010). Quality characteristics of cookie with flour partly substituted by coffee sludge. Kyung Pook University. 10-25.
|
11 |
Ji JR, Yoo SS (2010). Quality characteristics of cookies with varied concentrations of blueberry powder. The East Asian Society of Dietary Life 20:433-438.
|
12 |
Jung EK, Joo NM (2010). Optimization of iced cookie prepared with dried oak mushroom (Lentinus edodes) powder using response surface methodology. Korean Society of Food & Cookery Science 26:121-128.
|
13 |
Jung HA, Kim SH, Lee MA (2009). Storage quality characteristics of cookies prepared with pine needle powder. Korean Journal of Food Preservation 16:506-511.
|
14 |
Kang NE, Lee IS (2007). Quality characteristics of the sugar cookies with varied levels of resistant starch. Korean J Food Culture 22:468-474.
|
15 |
Kim EM (2011). Formulation and quality characteristics of noni beverages mixed with red ginseng, Rubus coreanus and pomegranate extracts. Korean Journal of Culinary Research 17(1): 259-269.
|
16 |
Kim GS, Park GS (2008). Quality characteristics of cookies prepared with litus leaf powder. Korean J Food Cookery Sci 24(3):398-404.
|
17 |
Kim SM, Kim HJ, Lee MH (2006). The effects of noni(Morinda citrifoli) on anti-inflammatory and antifebrile effects in rats' carrageenaninduced arthritis. J Oriental Rehab Med 16(1):23-34.
|
18 |
Lee HJ, Kim MA, Lee HJ, Whang SY, Chung YK (2010). Quality charactistics of frozen cookies with buckwheat flour. The East Asian Society of Dietary Life 20:969-974.
|
19 |
Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Chin JH (2006). Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19(1):1-7.
|
20 |
Lee HJ, Joo NM (2010). Optimization of germinated brown rice cookie with added spinach powder. Korean Society of Food & Cookery Science. 26:707-716.
|
21 |
Lee SM, Jung HA, Joo NM (2006). Optimization of iced cookies with the addition fried red ginseng powder. Korean J Food & Nutr 19 (4):448-459.
|
22 |
Lim EJ (2008). Quality characteristics of cookie with added Enteromorpha intenstinalis. Korea J Food Nutr 21(3):300-305.
|
23 |
Moon YJ (2011). Quality characteristics of cookies containing 3-17.
|
24 |
McWilliams M (2001). Food Experimental Perspectives. 5th ed. Prentice Hall Inc. 359-359.
|
25 |
Park BH, Cho HS, Park SY (2005). A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci 21(1):94-102.
|
26 |
Park HS, Lee MH, Lee JY (2011). Quality characteristics and potentialities of sugar-snap cookies with red ginseng powder. The Korean Journal of Culinary Research 17(1):171-183.
|
27 |
Park HY, An NY, Ryu HK (2013). The quality characteristics and hypoglycemic effect of cookies containing Helianthus tuberosus powder. Korean J Community Living Sci 24(2):233-241.
DOI
|
28 |
Park SH, Joo NM (2006). Optimization of jelly with addition of Morinda citrifolia(Noni) by response surface methodology. The Korean Sciety Food & Cookery Science 22(1):1-11.
|
29 |
Pyo SJ, Lee SM, Joo NM (2009). Optimization of germinated brown rice cookie prepared with seatangle(Laminaria longissima) powder. Korean Society of Food & Cookery Science 26: 617-626.
|
30 |
Park SH, Joo NM (2004). Optimization of beverage preparation from Morinda citrifolia (noni) by response surface methodology. Sook-Myung Journal of Science for Better Living. 19:75-82.
|
31 |
Shin JH, Lee SJ, Choi DJ, Kwen OC (2007). Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci 23(5):609-614.
|
32 |
Yoo JS, Hwang JT, Yoo ES, Cheun BS (2004). Study on herbal extract on the nonim (Morinda citrifolia). Kor J Biotechnol. Bioeng. 19 (2):110-112.
|
33 |
Younos C, Rolland A, Fleurentin J, Lanhers MC, Misslin R, Mortier F (1990). Analgesic and behavioral effects of Morinda citrifolia. Planta Medicine 56:430-434.
DOI
|