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Kim JM, Han EJ, Cha KO. 2010. Research study of Yukwa baking process, traditional desert originated from Jeonbuk, Korea. J. East Asian Soc. Dietary Life, 20(3):402-414
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Kim JY, Shim KH, Choi OJ. 2012. Quality characteristics of Yukwa bases with different quantities of Soju in storage. J. Korean Soc. Food Sci. Nutr., 41(7):988-993
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Kim SY, Oh DK, Kim SS, Kim CJ. 1996. Novel sweetener for the sugarless candy manufacture. Food Sci. Industry, 29(3):53-61
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Kim SY, Shin SC, Seo HS. 2002. Comparative study on remineralizing effect of sorbitol, xylitol & erythritol sweetened chewing gums. J. Korean Acad. Dent Health, 26(4):593-607
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Lee CH, Han BJ, Kim NY, Lim JK, Kim BC. 1991. Studies on the browning reaction of sugar derivative sweetener. Korean J. Food Sci. Technol., 23(1):52-56
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Lee JK, Oh MS. 2010. Quality characteristics of sponge cakes with various sugar alcohols. Korean J. Food Culture, 25(5):615-624
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Lee KJ, Kim MR. 2004. Quality evaluation of pumpkin jam replaced sucrose with sugar alcohols during storage. J. East Asian Soc. Dietary Life, 14(2):123-130
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Lee SJ, Paik JE, Han MR. 2008. Effect of xylitol on bread properties. Korean J. Food Nutr., 21(1):56-63
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Lee YH, Kum JS, Ku KH, Chun HS, Kim WJ. 2001. Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa. Korean J. Food Sci. Technol., 33(6): 737-744
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Noh BS, Kim SY. 2000. Characteristics of erythritol and its applications. Food Sci. Industry, 33(2):87-95
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Park JN, Kweon SY, Park JG, Han IJ, Song BS, Choi JI, Kim JH, Byun MW, Kim JG, Lee JW. 2008. Effects of tea powder with different fermentation status on the quality characteristics of Yukwa during storage. J. Korean Soc. Food Sci. Nutr., 37(3):367-372
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Park MK. 2007. Quality Characteristics of strawberry jam containing sugar alcohols. Korean J. Food Sci. Technol., 39(1):44-49
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Shin IY, Kim HI, Kim CS. 1999. Effect of sugar alcohol on wheat starch gelatinization and retrogradation. J. Korean Soc. Food Sci. Nutr., 28(6):1251-1255
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Sung NY, Kweon SY, Park JN, Choi JI, Song BS, Kim JK, Lee JW, Kim JH. 2011. Effect of Yukwa containing green tea powder on lipid composition and body weight change in mice. J. Korean Soc. Food Sci. Nutr., 40(2):177-182
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Yang S, Kim MY, Chun SS. 2008. Quality characteristics of Yukwa prepared with mugwort powder using different puffing process. Korean J. Food Cookery Sci., 24(3):340-348
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Yukitomo K, Ikawa Y. 2000. Baking process of sponge cake with xylitol. J. Cookery Sci. Jpn., 33(1):18-24
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An HL, Heo SJ, Lee KS. 2010. Quality characteristics of muffins with xylitol. Korean J. Culinary Res., 16(3):307-316
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Baik EY, Lee HS, Lee KS, Lee JW, Kim HR, Cho MS, Kim KW. 2007. Physicochemical and sensory characteristics of Gangjung containing sorbitol during storage. Korean J. Food Culture, 22(1):115-126
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Choi YS, Kim HW, Hwang KE, Kim CJ, Lee HM, Kim OK, Choi KS, Chung HJ. 2013. Effects of replacing sugar with xylitol and sorbitol on the textural properties and sensory characteristics of injeolmi. Korean J. Food Cookery Sci., 29(6):825-831
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Chung WG, Lee JH. 2010. Batter and product characteristics of sponge cake containing sugar alcohols. Korean J. Culinary Res., 16(4):305-311
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Han YS, Choi WS. 2010. Quality characteristics of green tea Dasik containing sugar alcohol and agar. Korean J. Food Cookery Sci., 26(2):146-154
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Ikawa Y. 1998. Effects of sucrose replacement on baking process of songe cakes. J. Jpn. Soc. Food Sci. Technol., 45(6):357-363
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Kang SH, Lee SJ, Ryu GH. 2001. Effects of steeping and mixing time on mixing energy input and properties of pellets and puffed pellets (Yukwa). Food Eng. Progress, 5(1):19-24
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Kang SH, Ryu GH. 2002. Analysis of traditional process for Yukwa making, a Korean puffed rice snack (II): pelleting, drying, conditioning and additives. Korean J. Food Sci. Technol., 34(5):818-823
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Kim HR, Kim KM, Kim KO. 2011. Sensory characteristics of Gangjung base produced by various manufacturers. Korean J. Food Culture, 26(3):279-282
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Kim HS, Yoon JY. 2004. Effects of various sugar alcohols on the sensory properties of mulberry rice cake. Korean J. Food Cookery Sci., 20(5):412-418
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