1 |
Kang NE, Kim HY. 2005. Quality characteristics of health concerned functional cookies using ingredients. Korean J Food Culture, 20(3): 331-336
과학기술학회마을
|
2 |
Kim KH, Cho HS. 2008a. The physicochemical and sensory characteristics of Jook containing different levels of Skate (Raja kenojei) flour. J East Asian Soc Dietary Life, 18(2):207-213
|
3 |
American Association of Cereal Chemists. 1986. Approved Method of the Am Asoc Cereal Chem (Method 10-52, First approval 2-24-75;Revised 10-28-81) St. Paul, MN
|
4 |
Cho HS, Kim KH. 2008b. Quality characteristics of commercial slices of Skate Raja kenojei. J East Asian Soc Dietary Life, 18(2):214-220
|
5 |
Cho HS, Kim KH. 2008c. Quality characteristics of commercial fermented skates. Korean Soc Food Culture, 23(3):397-402
과학기술학회마을
|
6 |
Cho SH. 2003. Extraction and Characterization of Gelatin and Antimicrobial Peptide from Skate (Raja Kenojei) Skins. MS Thesis Chonnam National University
|
7 |
Han JS, Kim JA, Han GP, Kim DS, Kee KR. 2004. Quality characteristics of functional cookies with potato peel. Korean J Soc Food Cookery Sci, 20(6):607-613
과학기술학회마을
|
8 |
Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus powder. Korean J Food Cookery Sci, 24(3):398-404
과학기술학회마을
|
9 |
Kim HY, Park JH. 2006. Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J Food Cookery Sci, 22(6):855-863
과학기술학회마을
|
10 |
Ko YJ, Joo NM. 2005. Quality characteristics of optimization of iced cookie with addition of jinuni bean (Rhynchosia volubilis). Korean J Food Cookery Sci, 21(4):514-527
과학기술학회마을
|
11 |
Yoo BY. 2003. Manufacturing the mucopolysaccharide-protein by improved method and crude calcium using the residue after extract the gelatin from skate cartilage. Departmemt of Food Science and Technolgy, Graduate School Chonnam National University
|
12 |
AOAC. 1990. Association of official analytical Chemists. 15th ed. Washington D.C
|
13 |
Cha ES. 2003. Quality characteristics of Raja kenojei by cooking conditions during fermentation period. MS Thesis. Sejong University Cho HS, Kim KH. 2008a. Quality characteristics of Mandupi with Skate (Raja kenojei) flour. Korean Soc Food Culture, 23(2):252-257
|
14 |
Han IH, Lee KA, Byoun KE. 2007. The antioxidant activity of Korean Cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Soc Food Cookery Sci, 23(4): 443-451
과학기술학회마을
|
15 |
Lee KA. 1999. Extractive Nitrogenous Constituents of Fermented Commercial Skate, Raja kenojei. MS Thesis Yosu National University
|
16 |
Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J Food Culture, 20(5):516-524
과학기술학회마을
|
17 |
AOAC. 1980. Official Method of Analysis. 14th ed., Association of official analytical Chemists, Washington, DC, USA
|
18 |
Choi JH. 2004. Isolation and Purification of Chondroitin Sulfate from Skate Cartilage. MS Thesis Pukyong National University
|
19 |
Kim HY, Lee IS, Kang JY, Kim GY. 2002. Quality characteristics of cookies with various levels of functional rice flour. Korean J Food Sci Technol, 34(4):642-646
과학기술학회마을
|
20 |
Kang NE, Lee IS. 2007. Quality characteristics of the sugar cookies with levels resistant starch. Korean J Food Culture, 22(4):468-474
과학기술학회마을
|
21 |
Lee YK, Kim MJ, Lee SB, Kim SD. 2005. Quality characteristics of kipfel cookies prepared with Chitosan-Chungkukjang. J East Asian Soc Dietary Life, 15(4):437-443
|
22 |
Park YS, Chang HG. Effect of black rice flour on the quality of sugar-snap cookie. Korean J Food Sci Technol, 40(2):234-237
|
23 |
Kim KH, Park BH, Kim DH, Cho HS. 2008. Quality characteristics of noodle supplemented with Skate (Raja kenojei) skin and bone powder. J East Asian Soc Dietary Life, 18(3):353-360
|
24 |
Kim KH, Cho HS. 2008b. Physicochemical and microbiological properties of Skate (Raja kenojei) Kimchi on the market. Korean Soc Food Culture, 23(2):235-242
과학기술학회마을
|
25 |
Shin JH, Lee SJ, Choi DJ, Kwen OC. 2007. Quality characteristics of cookies with added concentrations of garlic juice. Korean J Food Cookery Sci, 23(5):609-614
과학기술학회마을
|
26 |
Park BH, Cho HS, Park SY. 2005. A Study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder. Korean J Food Cookery Sci, 21(1):94-102
과학기술학회마을
|
27 |
Lee JA, Park GS, Ahn SH. 2002. Comparative of physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J Soc Food Sci, 18(2):238-246
|
28 |
Lee SM, Jung HA, Joo NM. 2006. Optimization of iced cookie with the addition fried red ginseng powder. Korean J Food & Nutr, 19(4): 448-459
과학기술학회마을
|
29 |
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidant effect and quality characteristics of cookies made with sea tangle powder. Korean J Food Culture, 21(5):541-549
과학기술학회마을
|
30 |
Koh WB, Noh WS. 1997. Effect of sugar particle size and level on cookie spread. J East Asian Soc Dietary Life, 7(2):159-165
|
31 |
Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr, 19(1):1-7
과학기술학회마을
|
32 |
Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J Food Cookery Sci, 22(1):62-68
과학기술학회마을
|