1 |
A. O. C. S.: Official and Tentative Methods cd 8-53, 4th ed. American Oil Chemists Society,Illinois,1990
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2 |
C. S. Kim : Degree of Retrogradation of Non waxy and Waxy Rice Cakes during Storage determined by DSC and Enzymatic Methods, Korean J. Soc. Food Sic.,12(2), 1996
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3 |
具照圭二, 松泳燒子, 板川正秀 ,小林昭一, 澱粉科學, 28,235,1981
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4 |
Joslin, R. P. and Ziemba, J. V. : New leavender triggered by heat, J. Food Eng.,27(9), 59,1975
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5 |
S.J. Kim : The rheological properties and optomum substitute level of low calolie layer cake using carbohydrate-based fat replacer, The master's thesis of Hoseo University, 2000
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6 |
Korea bakery technical school: The practical technique of bakery, Jungmoon-Moonhwasa, 1994
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7 |
K. O. Kim, Y. C. Lee: Sensory evalication of food, Hakyeonsa,1985
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8 |
Casimir C., Akoh, David Min : Food Lipids, Marcer Dekker, Inc.,1988
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9 |
D. H. Kim: Food Chemistry, Soohaksa, 2000
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10 |
Kosmakk, R. : Salatrim, Preterites and Application, Food Tech.,50,98, (1996)
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11 |
Ryu, A. S., Neumann, P. E. and Walker, C. E. : Pasing of wheat flour extrudates containing conventional baking ingredients. J.Food Sci. 58,567,1993
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12 |
S. Y. Hwang and I. T. Eom : Effects of Emulsifiers on the Quality of Steamed Bread, Korean J. Food Sic.Technol.,31(4), 1999
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13 |
Dierschy, J. M. : Dietary fatty acids and the regulation of plasma low density lipoprotein cholesterol concentrations, J. Nutr., 128, 444-448, 1998
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14 |
Lucca, P. A. and Tepper, B.J. :Fat replacers and the functionality of fat in food, Trends in Food Sci & Technol.,5,12, 1994
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15 |
Hibi, Y., Kitamura, S. and Kuge, T. : Effects of lipids on the retrogradations of cake rice. Cereal Chem., 67,7,1990
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16 |
Song, M. S., Cho, S. S. : Statistics and analysis for Window' SAS, Jayu Academy, 1998
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17 |
Deman, J. M. : Lipids in 'Principles of food Chemistry', 2nd edition, The AVI publishing Company, Inc, Wesport, Connecticut, 1980
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18 |
Moon, S. J. : Nutritional problems of Korean, Korean J. Nutr., 29,371-380, 1996
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19 |
Singhal, P. S.,Gupta, A. K. and Kulkarni, P. R. :Low calorie fat substitutes, Trends in Food Sci & Technol.,2,241,1991
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20 |
D. H. Kim: Rancidity of fat and oil, Korea university press, 1994
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