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Lee EA, Woo KJ (2001) Quality characteristics of jeungpyun according to the type and amount of the oligosaccharide added. Korean J Soc Food Cookery Sci, 17, 431-440
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Joo SY, Kim HJ, Paik JE, Joo NM, Han YS (2006) Optimization of muffin with added spinach powder using response surface methodology. Korean J Food Cookery Sci, 24, 45-55
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Jung KI, Shin ES, Kim SA (2008) Quality characteristics of muffin with fat and methods. Korean J Food Cookery Sci, 24, 473-479
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Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA (2008) The optimization of muffin with yam powder using response surface methodology. Korean J Food Culture, 23, 243-251
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Im JG, Kim YS, Ha TY (1998) Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol, 30, 1158-1162
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Kim JH, Kim JH, Yoo SS (2008) Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean Food Cookery Sci, 24, 565-572
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Shin IY, Kim HI, Kim CS, Whang K (1999) Characteristics of sugar cookie with replacement of sucrose with sugar alcohol(II) texture characteristics of sugar alcohol cookies. J Korean Soc Food Sci Nutr, 28, 1044-1050
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Kim CS, Lee YS (1997) Characteristics of sponge cake with replacement of sucrose with oligosaccharides and sugar alcohols. Korean J Soc Food Sci, 31, 118-126
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9 |
Na MK, Park JY, An RB, Lee SM, Kim YH, Lee JP, Seong RS, Lee KS, Bae KH (2000) Quality evaluation of polygoni multiflori radix. Korean J Pharmacogn, 31, 335-339
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Nam SJ (2010) A study on the local food in youngju and quality characteristics of hasuo(polygoni multiflori radix) sulgidduk. Masterate thesis, The Catholic University of Daegu, Korea, p 3
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Kim MK. Kim WM, Lee HJ, Choi EY (2010) Optimization of muffin preparation by addition of dried burdock powder and oligosaccharide by response surface methodology. Korean J Food Cookery Sci, 26, 575-585
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Hong JH, Lee JJ. Hur SH, Choi HS, Kong JY (2001) Effect of agarooligosaccharides on the growth of intestinal bacteria. J Food Hyg Safety, 16, 11-15
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Kim JR, Yook C, Kwon HK, Hong SY, Park CK, Park KH (1995) Physical and physiological properties of isomaltooligosaccharides and fructooligosaccharides. Korean J Food Sci Technol., 27, 170-175
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Park SH, Lim SI (2007) Quality characteristics of muffin added red yeast rice flour. Korean J Food Sci Technol, 39, 272-275
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Lee HJ (2009) General experience and antioxidant activity of dioscorea rhizoma and polygonum multiflorum thumb in study. Masterate thesis. Daegu Hanny University pp 10-19
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Kim KH, Lee SY, Yook HS (2009) Quality characteristics of muffin prepared with flowering cherry fruit powder. J Korean Soc Food Nutr, 38, 750-756
DOI
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Seo EO, Ko SH, Kim KO (2009) Quality characteristics of muffin containning chungkukjang powder. J East Asian Soc Dietary Life, 19, 635-640
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Ko SH, Seo EO. (2010) Quality characteristics of muffin containing purple colored sweet potato powder. J. East Asian Soc Dietary Life, 20, 272-278
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Hwang SH, Ko SH (2010) Quality characteristics of muffin containing domestic blueberry. J East Asian Soc Dietary Life, 20, 727-734
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Lee SJ, Paik JE, Han MR (2008) Effect of xylitol on bread properties. Korean J Food & Nutr, 21, 56-63
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Lee YJ, Shin CH, Chun SS (2009) Physical and sensory properties of chiffon cake prepared with mulberry powder. Korean J Food & Nutr, 22, 508-516
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Lee GS (2011) Utilization and recognition of jeungpyun and quality characteristics of jeungpyun prepared by adding sub ingredients. Doctorate thesis, The Catholic University of Daegu, Korea
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Kim IC (2008) Antioxidative properties and whitening effects of the polygoni multiflori radix, polygonati rhizoma and ephedrae herba. J Korean Oil Chem Soc, 25, 533-538
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Kim CJ (1997) Functional oligosaccharides. Nutrition & dietetics, 189, 44-53
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Lee KA, Lee YJ (1997) Effect of fructooligosaccharide on physical and sensory characteritics of a sponge cake. Soonchunhyang J Nat Sci, 3, 671-675
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