1 |
Kwon TW, Ahn BY, Choi WS, Cheigh HS. 1986. Enzymatic milling process for barley flour preparation. Korean J Food Sci Technol 18: 197-203
|
2 |
Sohn JS, Yum CA, Jang MS, Kim SK. 1987. Water uptake rate and degree of gelatinization during cooking of pressed, cutted and pearled barley. Korean J Food Sci Technol 19: 125-128
|
3 |
Lee. SY, Lee SK, Kim KJ. 1986. Mechanical properties of barley starch gels. Korean J Food Sci Technol 18: 215-220
|
4 |
Shin HS, Lee KH, Lee SY. 1981. A comparative study on the lipid components of barley and malt. Korean J Food Sci Technol 13: 30-36
|
5 |
Lee WJ. 1992. Changes in dietary fiber content of barley during pearling and cooking. Korean J Food Sci Technol 24: 180-182
|
6 |
Lee YT, Lee CK. 1994. Effects of varietal variation in barley on and malting quality characteristics. Korean J Food Sci Technol 26: 172-177
|
7 |
Cheigh HS, Lee NS, Kwon TW. 1976. Some nutritional composition of barley flours. Korean J Food Sci Technol 8: 260-262
|
8 |
Lee JS, Kim SK, Kim CS, Cho MH. 1983. Contents of minerals and amino acid of husked and naked barley. Korean J Food Sci Technol 15: 90-92
|
9 |
Park SH, Kim K, Kim SK, Park YK. 1989. Proximate composition and mineral content of naked barley differing in pearling degrees. J Korean Soc Food Nutr 18: 328-332
|
10 |
Shin SY, Kim SK. 1993. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Korean J Food Sci Technol 25: 232-237
|
11 |
Lee CH, Lee HD, Kwon OH, Chang HG. 1984. Milling property of Australian wheat and physicochemical properties of the flours. J Korean Agric Chem Soc 27: 21-28
|
12 |
Song JC, Lee SY, Park NK, Hur HS, Nam JH. 1998. Comparison of flour quality domestic and imported wheat flour. Korean J Breed 30: 156-161
|
13 |
김종태, 황재관, 조성자, 김철진. 1995. 국내산 밀의 제분과 품질특성. 산학수산 28(4): 103
|
14 |
Lee SY, Hur HS, Song JC, Park NK, Chung WK, Nam JH, Chang HG. 1997. Comparison of noodle-related characteristics of domestic and impored wheat. Korean J Food Sci Technol 29: 44-50
|
15 |
Daniel JS, Steven AC. 1993. Sensitive analysis of cystine/cysteine using 6-aminoquinolyl-N-hydroxysuccinimidy carbamate (AQC) derivatives. Techniques in Protein Chemistry 4: 299-306
|
16 |
Steven AC, Dennis PM. 1993. Synthesis of a fluorescent derivatizing, 6-aminoquinoly-N-hydroxysuccinimidyl carbamate and its application for the analysis of hydrolysate amino acid via high-performance liquid chromatography. Analytical Biochemistry 211: 1-9
DOI
ScienceOn
|
17 |
Park H, Lee DS. 1975. Studies on chemical constituents of barley in Korea. Korean J Food Sci Technol 7: 80-84
|
18 |
Ku KH, Park DJ, Kim JH. 1996. Characteristics of physicochemical and processing of domestic wheat varieties. Proceeding of conference in fall of Korean Soc Food Sci Technol. p 45-46
|
19 |
Kim CT, Cho SJ, Hwang JK, Kim CJ. 1997. Composition of amino acids, sugars and mineral of domestic wheat varieties. J Korean Soc Food Sci Nutr 26: 229-235
|
20 |
Lee CK, Nam JH, Kang MS, Koo BC, Kim JC, Park KK, Park MW, Kim YH. 2002. Current wheat quality criteria and inspection systems of major wheat producing countries. Korean J Crop Sci 47(S): 63-94
|
21 |
AOAC. 1995. Official Methods of Analysis. 17th ed. Association of official analytical chemists, Maryland. Vol III, Ch 32, p 30
|
22 |
The Korean National Society. 2000. Recommended dietary allowances for Koreans. p 266-464
|
23 |
Chang NS. 1993. Desirable pattern of fatty acid intake. Korean J Nutrition 26: 486-503
|
24 |
Chang HG, Park GG. 1993. Changes in physicochemical characteristics of barley during kernal maturation. Korean J Food Sci Technol 25: 602-607
|
25 |
Kang KJ, Park YK, Cho IH, Kim K, Kim SK. 1987. Modification of physicochemical properties of naked barley starch by heat-moisture treatment. Korean J Food Sci Technol 19: 97-101
|
26 |
Kim HJ, Park SH, Park CH. 1985. Studies on the production of vineger from barley. Korean J Food Sci Technol 17: 350-354
|
27 |
Park H. 1976. Varietal difference in protein, carbohydrate, P, K, Ca and Mg content of naked barley. J Korean Agric Chem Soc 19: 31-35
|
28 |
Suh CS, Chun JK. 1981. Relationships among the roasting conditions. Colors and extractable solid content of roasted barley. Korean J Food Sci Technol 13: 334-339
|
29 |
Chang CM, Oh YT, Yoon IH. 1986. Barley noodle making by vacuum press. Korean J Food Sci Technol 28: 93-97
|
30 |
Daniels NWR, Richmond JW, Russell EPW, Coppock JBM. 1996. Studies in lipids of flour. III. Liqid binding in breadmarking. J Sci Food Agric 17: 20-24
DOI
|
31 |
Joo HK, Cho KY, Park CK, Cho KS, Ma SJ. 1995. Food Analysis. Yulimmunhwasa, Seoul, Korea
|
32 |
Prosky L, Asp N, Schweizer T, DeVries J, Furda I. 1988. Determination of insoluble, soluble and total dietary fiber in foods products, Interlaboratory study. J Assoc Off Anal Chem 71: 1017-1020
|
33 |
Lepage G, Roy CC. 1986. Direct transesterification of all classes of lipids in a one-step reaction. J Lipid Res 27: 114-120
|
34 |
Kim HK. 1977. A note on milling quality of foreign wheat varieties. Korean J Food Sci Technol 9: 225-228
|
35 |
Kim HS, Kang OJ, Lyu ES. 1983. Studies on the preperation of polished -barley I. The yield and degree of gelatinization. Korean J Food Sci Technol 15: 155-159
|
36 |
Chun HK, Lee SR. 1984. Lipid composition of barley flour produced in Korea. Korean J Food Sci Technol 16: 51-58
|
37 |
Park H, Yang CB. 1976. Varietal difference in amino acid composition of polished barley. Korean J Food Sci Technol 8: 129-135
|
38 |
Jung EY, Yum CA, Kim SK, Jang MS. 1987. The chemical composition of pearled, cutted and pressed barleys. Korean J Food Sci Technol 19: 290-294
|
39 |
Folch J, Less M, Sloanestanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226: 497-509
|