1 |
Kwon EK, Choi EM, Koo SJ. Effects of mucilage from yam (Dioscorea batatas DECENE) on blood glucose and lipid composition in alloxan-induced diabetic mice. Korean J. Food Sci. Technol. 33: 795-801 (2001)
과학기술학회마을
|
2 |
Nagashima T, Kamoi I. Some properties of starch from yam (Dioscorea). J. Jpn. Soc. Food Sci. Technol. 37: 124-129 (1990)
DOI
|
3 |
Park SI, Cho EJ. Quality characteristics of noodle added with chlorella extract. Korean J. Food Nutr. 17: 120-127 (2004)
|
4 |
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
|
5 |
Park JH, Kim YO, Kug YI, Cho DB, Choi HK. Effect of green tea powder on noodle properties. Korean Soc. Food Sci. Nutr. 32: 1021-1025 (2003)
DOI
|
6 |
Bae SH, Chul Rhee. Effect of soybean protein isolate on the properties of noodle. Korea J. Food Sci. Technol. 30: 1301-1306 (1998)
과학기술학회마을
|
7 |
Lee BY, Park DJ, Ku KH, Kim EK, Mok CY. Mucilage separation of Korean yam using microparticulation/air classification process. Korean J. Food Sci. Technol. 26: 596-602 (1994)
과학기술학회마을
|
8 |
Jung DH. Ma. pp. 191-192. In: Encyclopedia of Health and Functional Foods. Shinil Books Publishing Co., Seoul, Korea. (2007)
|
9 |
Lim SJ, Kim PJ. Development of recipe for the preparations of Dioscorea japonica Thunb and their hypoglycemic effects on diabetes mellitus patients. Korean J. Soc. Food Sci. 11: 267-273 (1995)
|
10 |
Choi MH, Chang HG, Kim HG, Kim WJ, Chung HJ. Effects of germinated whole soy flour on the properties of dough and noodle. Korean J. Food Cook. Sci. 21: 919-926 (2005)
과학기술학회마을
|
11 |
Choi IS, Lee LS, Koo SJ. Study on rheological and thermal properties of Dioscorea batatas DECENE starch Korean J. Food Sci. Technol. 8: 57-63 (1992)
|
12 |
Kim SS, Kim BY, Hahm TY, Shin DH. Least cost and optimum mixing programming by yulmu mixture noddle. Korean J. Food Sci. Technol. 31: 385-390 (1999)
|
13 |
Lee YS, Lim NY, Lee KH. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J. Soc. Food Sci. 16: 681-688 (2000)
과학기술학회마을
|
14 |
Kouassi B, Diopoh J, Leroy Y, Fournet B. Total amino acids and fatty acids composition of yam (Dioscorea) tubers and their evolution during storage. J. Sci. Food Agr. 42: 273-285 (1988)
DOI
|
15 |
Hironaka K, Shindou T, Ishibashi K. Viscoelasticity of Chinese yam (Dioscorea opposita THUNB cv. nagaimo). J. Jpn. Soc. Food Sci. Technol. 36: 891-897 (1989)
DOI
|
16 |
Kim HR, Lee JH, Kim YS, Kim KM. Physical and sensory characteristics of wet noodles prepared by adding ge-geol radish powder. Korean J. Food Sci. Technol. 39: 283-288 (2007)
과학기술학회마을
|
17 |
Lee BY, Kim HK. Quality properties of Korean yam by various drying methods. Korean J. Food Sci. Technol. 30: 877-882 (1998)
과학기술학회마을
|
18 |
Cho YH, Shim JY, Lee HG. Characteristics of wheat flour dough and noodles with amylopectin content and hydrocolloids. Korean J. Food Sci. Technol. 39: 138-145 (2007)
과학기술학회마을
|
19 |
Choi IS, Lee LS, Koo SJ. Study on rheological and thermal properties of Discorea batatas DECAISNE starch. Korean J. Soc. Food Sci. 8: 57-63 (1992)
|
20 |
Chung HY. Carbohydrates analyses of Korean yam (Dioscorea) tubers. Korean J. Food Sci. Technol. 27: 36-40 (1995)
과학기술학회마을
|
21 |
Lim YS, Cha WJ, Lee SK, Kim YJ. Quality characteristics of wet noodle with Lycii fructus powder. Korean J. Food Sci. Technol. 35: 77-83 (2003)
|
22 |
Kim WS. Physicochemical properties and sensory evaluation with doughnut of yam (Dioscorea batatas) in Korea. Korean J. Soc. Food Sci. 9: 74-77 (1993)
|
23 |
Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. Properties of wet noodle changed by the addition of sanghwang mushroom (Phellinus linteus) powder and extract. Korean J. Food Sci. Technol. 37: 597-583 (2005)
|
24 |
Lee BY, Lee YC, Kim HM, Kim CJ, Park MH. Rheological properties of the gelatinized yam starch solution. Korean J. Food Sci. Technol. 24: 619-622 (1992)
과학기술학회마을
|
25 |
Park WK. Food for diet. pp. 176-178. In: Choice of Food for Health. Korea Medical Book Publisher Co., Seoul, Korea (2006)
|
26 |
Tanoue H, Simozone H. Chemical and rheological properties of viscous polysaccharides from three species of yam (Dioscorea). J. Jpn. Soc. Food Sci. Technol. 38: 751-757 (1991)
DOI
|
27 |
Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. Characteristics of wax gourd juice-added dry noodles. Korean J. Food Sci. Technol. 36: 795-799 (2004)
과학기술학회마을
|
28 |
Hironaka K, Yakada K, Ishibashi K. Chemical composition of mucilage of Chinese yam. Nippon Shokuhin Kogyo Gakk 37: 48- 51 (1990)
DOI
|