1 |
Kim, C.K., Oh, B.H., Na, J.M. and Shin, D.H. (2003) Comparison of physicochemical properties of Korea and Chinese red bean starches. Korean J. Food Sci. Technol., 35, 551-555
과학기술학회마을
|
2 |
Lee, G.D., Lee, J.E. and Kwon, J.H. (2000) Application of response surface methodology in food industry. Food and Industry., 33, 33-45
|
3 |
Seog, H.M (1987) The effects of the roasting temperature on the formation of volatile compounds in the malted naked barley. Ph. D. Thesis, Joongang University. Seoul. Korea
|
4 |
Gontard, N., Guilbert, S. and Cuq, J.L. (1992) Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J. Food Sci., 57, 190-196
DOI
|
5 |
Oku, T., Tokunags, T. and Hosoya, N. (1984) Nondigestability of a new sweetener, 'Neo-sugar' in the rat. J. Nutr., 114, 1574-1575
DOI
|
6 |
SAS Institute, Inc. (1990) SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
|
7 |
Kim, W.J., Chun, Y.H. and Sung, H.S. (1986) Evaluation and prediction of color changs of sugar-glycine mixtures by Maillard reaction. Korean J. Food Sci. Technol., 18, 306-312
|
8 |
Park, M.H., Kim, K.C. and Kim, J.S. (1993) Changes in the physicochemical properties of ginseng by roasting. Korean J. Ginseng Sci., 17, 228-231
과학기술학회마을
|
9 |
Hong, M.J., Lee, G.D., Kim, H.G. and Kwon, J.H (1998) Changes in browning characteristics of Chicory roots by roasting processes. J. Korean Soc. Food Sci. Nutr., 27, 591-595
|
10 |
Martha, L.A. and James, P.B. (1992) The Mathematica Handbook, Copatible with Mathematica, Version 2.0 Harcourt Brace, Massachusetts : An Imprint of a Division of Academic press
|
11 |
Hwang, C.S., Kim, Y.S. and Shin, D.H. (2006) Alternative sweetener of sucrose by using threshold value and effects of salt addition on the sweetness. J. Fd. Hyg. Safety, 21, 9-13
과학기술학회마을
|
12 |
Koh, K.J., Shin, D.B. and Lee, Y.C. (1997) Physicochemical properties of aqueous extracts in small red bean, mung bean and black soybean. Korean J. Food Sci. Technol., 29, 854-859
|
13 |
Ryu, S.Y. Roh, H.J., Noh, B.S., Kim, S.Y., Oh, D.K., Lee, W.J., Yoon, J.R. and Kim, S.S. (2003) Optimization of Maillard reactions of tagatose and glycine model solution by applying response surface methodology, Korean J. Food Sci. Technol., 35, 914-917
과학기술학회마을
|
14 |
片桐直彦. (1966) 最新の あんの 開發動向. 食品加工技術, 16, 154-159
|
15 |
Ahn, M.S. (2004) Food Chemistry. Shinkwang Publishing Co., Seoul, Korea, p.144-149
|
16 |
Lee, G.D., Kim, J.S. and Kwon, J.H. (1996) Monitering of dynamic changes in Maillard reaction substrates by response surface methodology. Korean J. Food Sci. Technol., 28, 212-219
|
17 |
Bornet, R.J. (1994) Undigestible sugars in food products. Am. J. CIin. Nutr., 59, 763-766
DOI
|
18 |
Park, N.Y., Jeong, Y.J., Lee, G.D. and Kwon, J.H. (2000) Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J. Korean Soc. Food Sci. Nutr., 29, 647-654
과학기술학회마을
|
19 |
Cho, J.S. (1984) Food Materials. Munundang, Seoul, Korea, p.92-93
|
20 |
Park, S.H. and Cho, E.J. (1995) Instrumental and sensory characteristics of Yanggaeng mixed with kidney bean sediment. Korean J. Dietary Culture, 10, 247-253
과학기술학회마을
|
21 |
Kim, D.H. (1996) Food Chemistry. Tamgudang Publishing Co., Seoul, Korea, p.401-447
|
22 |
Kwon, J.H., Ryu, K.C. and Lee, G.D. (1997) Dynamic Changes in browning reaction substrates of Polygonatum odortum roots during roasting. J. Korean Soc. Food Sci. Nutr., 26, 654-661
과학기술학회마을
|