1 |
Kim IH, Whang KH, Woo GN, Lee KA. 2016. Craftman confectionary and bread making [제과제빵 기능사 실기]. Chaek-gwasangsang, Korea, pp 76-79
|
2 |
Kim KJ. 2016. Craftman confectionary and bread making [제과제빵 기능사 실기]. Sidaegoshigihwaeck, Korea, pp 200-203
|
3 |
Kim MA, Oh SH. 1995. Study on confectionary properties of chou made with flour of rice and rice-wheat mixture. Korean J. Soc. Food Sci., 11(1):69-76
|
4 |
Kisaki H, kurosawa S, Nakahara N. 1993. Formation of chou crust-preparation of chou paste by mashing with seave in place of mixing agitation. Doshisha Joshidaigak, J. Home Econ. Jpn., 27(Dec.):40-46
|
5 |
Lee CH. 1982. A study on flour cooking-dependence of choux puff swelling on butter contents. Korean J. Home Econ. Jpn., 20(1):47-55
|
6 |
Lee MO, Song YS. 2003. Manufacture and stability of low calorie mayonnaise using gums. J. Korean Soc. Food Sci. Nutr., 32(1):82-88
DOI
|
7 |
Lee SO, Kim MA. 1994. Effect of freezing of paste on the formation of chou. Korean J. Soc. Food Sci., 10(4):405- 411
|
8 |
Lee SO, Kim MA. 1996. Effect of the additives on choux quality of rice flour. Korea. J. Soc. Food Sci., 12(1):92-98
|
9 |
Lee Y, Woo HR, Kim SJ. 2016. Effect of indoleamine compounds on emulsion stability of mayonnaise. Dongduk J. of Natural Sci. Computer Sci., 1:1-11
|
10 |
Matsumoto F, Abe N. 1962. Studies on the cookery with wheat flour (part 7)-formation of the choux paste (1). J. Home Econ. Jpn., 13(4):240-244
|
11 |
McGee M. 2004. On food and cooking. Scribmer, New York, NY, pp 33-39
|
12 |
Oguchi E, Yamakoshi M, Kasai M. 2011. Expension and cavity formation in choux pastry and effect of baking conditions. J. Home Econ. Jpn., 62(11):691-700
|
13 |
Mori E, Endo K. 1988. Effect of rheological properties of chou paste on expansion volume of chou. J. Home Econ. Jpn., 39(7):659-664
|
14 |
Na SJ, Seo SW, Lee WS, Pak HM, Lee SY, Heo SJ, O JH, Lee KB. 2017. Craftman confectionary and bread making [제과제빵기능사]. Hyoil Inc., Korea pp 92-93
|
15 |
Nonobooks. 1986. Nono-okashihyacka [お菓子百科]. Shieishya Inc., Tokyo, pp 130-145
|
16 |
Ohkita S, Yamata M. 1991. The relation between mixing conditions of cream puff paste and puffing development. J. Cookery Sci. Jpn., 29(3):186-194
|
17 |
Ohkita S, Yamata M, Endo K. 1995. Effect of mixing temperature of paste on the expansion of cream puff. J. Home Econ. Jpn., 46(6):549-556
|
18 |
Sohn KH. 1975. A study on the volume of cream puffs. Seoul Women's Univ., Natural Sci., pp 197-201
|
19 |
Ohikita S, Yamata M, Endo K. 1996. Effect of components of wheat flour on thehomogenization and expansion of cream puff paste. J. Cookery Sci. Jpn., 29(3):186-194
|
20 |
The American Culinary F. 2006. Culinary fundamentals. Pearson edu. Inc., New Jersey, pp 868-869
|
21 |
Yamazaki K, Shimada S, Shimomura M, Ichikawa T, Sugiyama K. 2014. New cookery and its theory. Domonshyoin, Tokyo, pp 141-143
|
22 |
Kim HS, Lim SH. 2018. Confectionary and bread making test [제과제빵 실기시험].Seong-an-darng, Korea, pp 92-93
|
23 |
Abe N, Matsumoto F. 1964. Study on the cookery with wheat flour (part II)- formation of the choux paste (2). J. Home Econ. Jpn., 15(5):245-247
|
24 |
Eurodlices. 2004. Europe's master chefs. Knemann, Eu, pp 750-751
|
25 |
Hamada Y, Hashiba H, Matsumoto F. 1989. Effects of the components of wheat flour on the cavity- forming-expansion of chou. J. Cookery Sci. Jpn., 22(1):68-74
|
26 |
Hong HH, Min KC, Lee JY, Seo HW, Lee JK, Jung HS. 2017. Confectionary and bread-theory and making [제과제빵 이 론과 실기]. Kwangmoongak, Korea, pp 344-346
|