1 |
Kim EJ, Kim SM. 1998. Bread properties utilizing extracts of pine needle according to preparation method. Korean J Food Sci Technol 30: 542-547
과학기술학회마을
|
2 |
Lee YT, Chang HG. 2002. Effects of waxy and normal hull-less barley flours on bread making properties. Korean J Food Sci Technol 35: 918-923
과학기술학회마을
|
3 |
Ryu IS, Oh NW. 1980. Bread baking characteristics of Korean wheat varieties seen from their amino acid composition. Korean J Food Sci Technol 12: 205-208
과학기술학회마을
|
4 |
Rhee C. 1983. A study on rheological properties of dough and whole wheat bread-baking test of sheat variety 'cho-kwang'. Korean J Food Sci Technol 15: 215-219
과학기술학회마을
|
5 |
Kim DW, Kim KS. 2003. Bread properties utilizing of extracts from Ulmus devidiana. Korean J Culinary Research 9: 1-10
과학기술학회마을
|
6 |
Seo YH, Kim JH, Moon KD. 1998. Effects of Poria cocos powder addition on the baking properties. Korean J Postharvest Sci Technol 5: 275-280
과학기술학회마을
|
7 |
Lee MJ, Kyung KH, Chang HG. 2004. Effect of mushroom (Lentinus Tuber-Regium) powder on the bread making properties of wheat flour. Korean J Food Sci Technol 36: 32-37
과학기술학회마을
|
8 |
Hong ND, Rho YS, Kim NJ, Kim JS. 1990. A study on efficacy on Ulmi cortex. Korean J Pharmacogn 21: 217-222
과학기술학회마을
|
9 |
Park CS, Kwon CJ, Chio MA, Park G, Choi KH. 2002. Antibacterial activities of Cordyceps spp., mugwort and pine needle extracts. Korean J Food Preservation 9: 102-108
과학기술학회마을
|
10 |
Park CS. 1998. Antibacterial activities of ethanol extract of pine needle against pathogenic bacteria. Korean J Postharvest Sci Technol 5: 380-385
|
11 |
Ha TY, Kim SH, Cho IJ, Lee HY. 2003. Effect of dietary fiber purified from Cassia tora on the quality characteristics of the bread with rice flour. Korean J Food Sci Technol 35: 598-603
과학기술학회마을
|
12 |
Kim YS, Jeon SS, Jung ST. 2002. Effect of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci 18: 413-425
과학기술학회마을
|
13 |
Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC. 1999. Variation of residue and preference of bread with added flour of Angelica keiskei Koidz. during the storage. J Korean Soc Food Sci Nutr 26: 126-131
과학기술학회마을
|
14 |
Park GS, Kim SJ, Park EJ. 2001. Physicochemical and texture of added Paecilomyaces japonica according to storage period. J East Asian Soc Dietary Life 11: 485-497
과학기술학회마을
|
15 |
Yoo YJ, Chang HG, Choi YS. 2005. Effect of defatted soy flour on the bread making properties of wheat flour. Korean J Soc Food Cookery Sci 21: 301-310
과학기술학회마을
|
16 |
Lee YH, Shin SH, Choi YS, Lee SY. 1996. Development of the health foods containing the extract from Pinus strobus leave. J Korean Soc Food Nutr 25: 379-389
과학기술학회마을
|
17 |
Chung OK. 1981. A three way contribution of wheat flour lipids, shortening and surfactants to bread making. Korean J Food Sci Technol 13: 74-89
과학기술학회마을
|
18 |
Kim SK. 1976. On bread staling with emphasis on the role of starch. Korean J Food Sci Technol 8: 185-190
과학기술학회마을
|
19 |
월간제과제빵. 2005. 제과제빵이론특강. 비엔씨 월드, 서울. p 34-63
|
20 |
Rhee C, Bae SH. 1982 Studies on bread-baking properties of naked barly flour and naked barley-wheat flour blends. Korean J Food Sci Technol 14: 370-374
과학기술학회마을
|
21 |
Kim YS, Ha TY, Lee SH, Lee HY. 1997. Properties of dietary fiber extract from rice bran and application in bread making. Korean J Food Sci Technol 29: 502-508
과학기술학회마을
|