Quality Characteristics of Bread with Dried Persimmons Hot-Water Extracts |
문혜경
(상주대학교 지역기술혁신센터)
한진희 (상주대학교 식품영양학과) 김준한 (상주대학교 식품영양학과) 김귀영 (상주대학교 식품영양학과) 강우원 (상주대학교 식품영양학과) 김종국 (상주대학교 식품영양학과) |
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Measuring firmness of bread with a simple proximity sensor method
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A study on the sensory and texture characteristics of bread with roasted soybean powder
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Investigation on the condition of the removal of astringency during MA storage of astringent persimmon variety
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Changes of vitamin C and superoxide dismutase (SOD)-like activity of persimmon leaf tea by processing method and extraction condition
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Effect of onion powder addition on the quality of white bread
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An improvement on removing astringency in persimmon fruits by carbon dioxide gas
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DOI |
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Variation of retrogradation and preference of bread with added flour of Angelica keiskei koidz during the storage
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Physicochemical and texture of bread addad paecilomyces japonica according to storage period
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Study on the characteristics of bread with green tea powder
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The qualitative differences of persimmon tannin and the natural removal of astringency
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Soboru bread enriched with dietary fibers extracted from kombu
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Phenolic compounds in persimmon fruits and stabilization of discoloring compounds
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과학기술학회마을 |
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Astringency removal and ripening in persimmons treated with ethanol and ethylene
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Package atmosphere and quality as affected by modiffed atmosphere conditions of persimmon (Diospyros kakai. cv.Fuyu) fruits
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A study on wine-making with dried persimmon produced in korea
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Effects of sweet persimmon powder on the characteristics of bread
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과학기술학회마을 DOI ScienceOn |
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Effect of ethanol treatment of flesh darkening and polyphenoloxidase activity in Japanese persimmon, Hiratanenashi
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DOI |
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Effect of Paecilomyces japonica and Cordyceps militaris powder on quality characteristics of bread
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과학기술학회마을 DOI ScienceOn |
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Effects of added yam powders on the quality characteristics of yeast leavened pan breads made from imported wheat flour and korean wheat flour
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과학기술학회마을 |
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Changes of composition in the species of persimmon leaves (Diospyros kaki folium) during growth
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The compositions of fatty acid and amino acid and storage property in dried persimmons
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과학기술학회마을 |
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Effect of parkaging materials and methods on the storage quality of dried persimmon
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Quality characteristics of the bread with sprouted brown rice flour
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과학기술학회마을 |
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Physiological characteristics of tannins isolated from astringent persimmon fruits
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