1 |
Lee CH, Gore PJ, Lee HD, Yoo BS, Hong SH. Utilization of Australian wheat for Korean style dried noodle making. J. Cereal Sci. 6: 283-298 (1987)
DOI
|
2 |
AACC. Approved Method of the AACC. 10th ed. Method 08-01, 30-10, 32-10, 44-19, 46-13, 54-40A, 56-10, 56-61A, 76-13. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
|
3 |
Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG. Preparation of noodle with laver powder and its characteristics. Korean J. Food Sci. Technol. 32: 298-305 (2000)
과학기술학회마을
|
4 |
Morris CF, Jeffers HC, Engle DA. Effect of processing, formula and measurement variables on alkaline noodle color-Toward on optimized laboratory system. Cereal Chem. 77: 77-85 (2002)
DOI
|
5 |
Lee HD, Lee CH. The quality of Korean dried noodle made from Australian wheat. Korean J. Food Sci. Technol. 17: 163-169 (1985)
|
6 |
Collins JL, Post AR. Peanut hull flour as a potential source of dietary fiber. J. Food Sci. 46: 445-448 (1981)
DOI
|
7 |
Chang HG, Lee MJ. Effects of processing, formula and measurement variables on white salted noodle color. Food Sci. Biotechnol. 12: 559-564 (2003)
|
8 |
Lee YT, Chang HG. Effects of waxy and normal hull-less barley flours on bread-making properties. Korean J. Food Sci. Technol. 35: 918-923 (2003)
|
9 |
Baik BK, Czuchajowska Z, Pomeranz Y. Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles. Cereal Chem. 71: 315-320 (1994)
|
10 |
Hinton JJC. The distribution of ash of the wheat kernel. Cereal Chem. 36: 19-31 (1959)
|
11 |
Lee HD, Lee CH, Kwon OH, Chang HG. Milling property of Australian wheats and physicochemical properties of the flour. J. Korean Agri. Chem. Soc. 27: 21-28 (1984)
과학기술학회마을
|
12 |
Chang HG, Lee YT. Relationships among polyphenol oxidase activity, quality characteristics and alkaline noodle color of hard white wheats. Food Sci. Biotechnol. 13: 498-503 (2004)
|
13 |
Korea Flour Mills Industrial Association. Flour Milling Industry in Korea. Korea Flour Mills Industrial Association, Seoul, Korea. pp.18-19(2004)
|
14 |
Kim SK, Kim BN. Survey on wheat flour utilization in Korea. Korean J. Dietary Culture 4: 109-120 (1989)
|
15 |
Lee SY, Hur HS, Song JC, Park NK, Chung WK, Nam JH, Chang HK. Comparison of noodle-related characteristics of domestic and imported wheat (in Korean). Korean J. Food Sci. Technol. 29: 44-50 (1997)
과학기술학회마을
|
16 |
Shin SN, Kim SK. Properties of instant noodle flours produced in Korea. Cereal Foods World 48: 310-314 (2003)
|
17 |
Kent NL, Jones CR. The cellular structure of wheat flour. Cereal Chem. 29: 383-398 (1952)
|
18 |
Pomeranz Y, Shogren MD, Finney KF, Bechitel DB. Fiber in breadmaking-effects on functional properties. Cereal Chem. 54: 25-41 (1977)
|
19 |
KFDA. Korean Food Code. Korea Food and Drug Administration. Seoul, Korea (2004)
|