1 |
Huang S, Quail K, Moss R. 1998. The optimization of a laboratory processing procedure for southern-style chinese steamed bread. J Food Sci Technol 33: 345-359
DOI
ScienceOn
|
2 |
Rubenthaler GL, Pomeranz Y, Huang ML. 1992. Steamed bread. IV. Negative steamer-spring of strong flours. Cereal Chem 69: 334-337.
|
3 |
Addo K, Pomeranz Y, Huang ML, Rubenthaler GL, Jeffers HC. 1991. Steamed bread. II. Role of protein content and strength. Cereal Chem 68: 39-42
|
4 |
Faridi HA, Rubenthaler GL. 1983. Laboratory method for producing Chinese steamed bread and effects of formula, steaming and storage on bread starch gelatinization and freshness. Proc 6th Int. Wheat Genetics Symp. Kyoto, Japan. p 863-867
|
5 |
Yoon YH, Rhee SJ. 1994. Effects of Korean green tea, oolong tea and black tea beverage on the antioxidative detoxification in rat poisoned with cadmium. Korean J Nutr Sci 27: 1007-1017
|
6 |
Park H, Seib PA, Chung OK. 1997. Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chem 74: 207-211
DOI
|
7 |
Lin ZJ, Miskelly DM, Moss HJ. 1990. Suitability of various Australian wheats for Chinese-style steamed bread. J Sci Food Agric 53: 203-213
DOI
|
8 |
Rubenthaler GL, Huang GL, Pomeranz Y. 1990. Steamed bread. 1. Chinese steamed bread formulation and interactions. Cereal Chem 67: 471-475
|
9 |
Huang S, Yun SH, Quail K, Moss R. 1996. Establishment of flour quality guideline for northern style Chinese steamed bread. J Cereal Sci 24: 179-185
DOI
ScienceOn
|
10 |
Kim CS, Hwang CM, Song YS, Kim HI, Han JH. 2001. Commercial wheat flour quality and bread making condition for korean-style steamed bread. J Korean Soc Food Sci Nutr 30: 1120-1128
|
11 |
Lim JK, Kim YH. 1999. Effect of green tea addition on the quality of white bread. Korean J Soc Food Sci 15: 395-400
|
12 |
Chen ZY, Wang LY, Chan PT, Zhang Z, Chung HY, Liang C. 1998. Antioxidative activity of green tea catechin extract compared with that of rosemary extract. J Am Oil Chem Soc 75: 1141-1145
DOI
|
13 |
Chung HY, Yokozawa T. 1995. Studies on antioxidative and antimutagenic mechanism of epicatechin 3-ο-gallate isolated from green tea. The 3rd International symposium on geen tea. Seoul, Korea. p 65-80
|
14 |
Kim MJ, Lee JH, Rhee SJ. 2001. Effects of catechin on mixed function oxidase system and oxidative damage in rat liver exposed to microwave. Korean J Nutr Sci 34: 299- 305
|
15 |
Lee SA, Kim CS. 2000. Effect of green tea powder on the mixing properties of wheat flour. J Human Ecology (Changwon Univ) 4: 69-75
|
16 |
AACC. 1993. Approved Method of the AACC. 8th ed. American Association of Cereal Chemist, St. Paul, MN
|
17 |
Park SH. 1999. Mordern experiment design. Minyoung press, Seoul. p 521-564
|
18 |
Pyler EJ. 1988. Physical and chemical test methods. In Baking science and Technology. 3rd ed. Sosland Pub Co, Marriam, KS. Vol Ⅱ, p 850-910
|
19 |
Park GS, Lee SJ. 1999. Effects of job's tears powder and green tea powder on the characteristics of quality of bread. J Korean Soc Food Sci Nutr 28: 1244-1250
|
20 |
Choi OJ, Kim YD, Kang SK, Jung HS, Ko MS, Lee HC. 1999. Properties on the quality characteristics of bread added with Angelica keiskei flour. J Korean Soc Food Sci Nutr 28: 118-125
|
21 |
Pomeranz Y, Shogren MD, Finney KF, Bechtel DB. 1977. Fiber in breadmaking-effects on functional properties. Cereal Chem 54: 25-41
|
22 |
Navickis LL. 1989. Rheological changes of fortified wheat and corn flour doughs with mixing time. Cereal Chem 66: 321-324
|
23 |
Chen H, Rubenthaler GL, Schanus EG. 1988. Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53: 304-305
DOI
|