1 |
Noh BS, Kim SS, Jang PS, Lee HK, Park WJ, Song KB, Lee HS, Lee SB, Hwang KT, Min SC, Sim JH. 2016. Food processing & preservation. Soohaksa, Seoul, Korea, pp 63-68
|
2 |
Oh JY, Sim KH. 2017. Quality characteristics of Yakgwa added with ethanol extract from black lentil (Lens culinaris). J. East Asian Soc. Diet Life, 27(2):114-123
DOI
|
3 |
Park HY, Kim BW, Jang MS. 2008. The effects of added barley (Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J. Food Cook Sci., 24(4):487-493
|
4 |
Park JS, Lee HA, Lee KA. 2017. Effects of glutinous rice flour substitution levels on physicochemical and sensory properties of Yakgwa. Korean J. Food Cook Sci., 33(3):285-291
DOI
|
5 |
Park JS, Shin MS, Choe EO, Lee KA. 2016. Sensory characteristics and consumer acceptance of Yackwa with glutinous rice flour. J. East Asian Soc. Diet Life, 26(3):271-277
DOI
|
6 |
Sim KH. 2015. Quality characteristics during storage of Yackwa added with ethanol extract from Ulmus davidiana. Korean J. Food Nutr., 28(3):446-457
DOI
|
7 |
Teruel MR, Gordon M, Linares MB, Garrido MD, Ahromrit A, Niranjan K. 2015. A comparative study of the characteristics of french fries produced by deep fat frying and air frying. J. Food Sci., 80(2):E349-E358
DOI
|
8 |
Tian J, Chen S, Shi J, Chen J, Liu D, Cai Y, Ogawa Y, Ye X. 2017. Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study. Food Structure, 14:30-35
DOI
|
9 |
Hwang HJ, Kwak EJ. 2017. Quality characteristics and oxidative stability of rice Yackwa added with yam powder. J. East Asian Soc. Diet Life, 27(3):304-312
DOI
|
10 |
Jang SY, Park MJ, Lee SY. 2013. Quality characteristics of baked Yackwa with different types and amounts of oils. J. Korean Soc. Food Cult., 28(5):525-532
DOI
|
11 |
Jeon JE, Lee IS. 2018. Quality characteristics and acceptability of Hotteok with barley flour for development of representative foods of traditional market. Korean J. Food Cook Sci., 34(3):279-286
DOI
|
12 |
Jeong YZ, Jin SY, Han YS. 2014. Functional and quality characteristics of glutinous barley Jeung-pyun added with beet (Beta Vulgaris L.) powder. Korean J. Food & Nutr., 27(1):1-9
DOI
|
13 |
Jung HC, Ji JL. 2013. Quality characteristics and dough rheological properties of pan bread with waxy barley powder. Korean J. Culinary Res., 19(4):119-135
|
14 |
Jung JJ. 2016. Quality characteristics of cake added with waxy barley. Master's degree thesis, Kyunghee University, Korea. pp 51-52
|
15 |
Lee IS. 2017. Effect of adding barley flour on quality characteristics of vegetable pancake. Korean J. Food Cook Sci., 33(3):333-341
DOI
|
16 |
Kim BY. 2014. Quality characteristics of grape seed oil cookies by mixed ratio of barley powder and oat powder. Master's degree thesis, Pukyong National University, Korea, pp 22-23
|
17 |
Kim EH, Lee YJ, Jang GY, Kim MY, Yoon NR, Ji YM, Lee MJ, Lee JS, Jeong HS. 2016. Functional components of different varieties of barley powder with varying degrees of milling. Korean J. Food Sci. Technol., 48(3):256-261
DOI
|
18 |
Kim HY, Kim MR, Koh BK. 2014. Food quality evaluation. Hyoil Publishers, Seoul, Korea. pp 178-184, 196-197
|
19 |
Lee MJ, Kim KS, Kim YK, Choi JS, Park KG, Kim HS. 2013. Quality characteristics and antioxidant activity of noodle containing whole flour of Korean hull-less barley cultivars. Korean J. Crop Sci., 58(4):459-467
DOI
|
20 |
Lee SK, Woo KS, Lee HL, Lee JH, Lee BW, Lee YY, Lee BG, Kim SL, Kim HJ. 2017. Evaluation of antioxidant and tyrosinase inhibitory activities of barley by cultivars and milling recovery. J. Korean Soc. Food Sci. Nutr., 46(2):1556-1560
DOI
|
21 |
Lee SY, Jang SY, Lee MK. 2007. Quality characteristics of non-fired Yackwa according to the methods of baked-in-oven and peanut addition. J. Korean Soc. Food Cult., 22(4):434-440
|
22 |
Joung WY, Kim SJ, Kim BG, Huhr BS, Baek HH. 2018. Effect of roasting degree of barley on aroma characteristics of boricha. Korean J. Food Sci. Technol., 50(2):123-131
DOI
|
23 |
Lee YJ, Lim SY, Kim WS, Kim YT. 2016. Processing and quality characteristics of glutinous barley gruel containing Hizikia fusiformis. Korean J. Fish Aquat. Sci., 49(3):310-316
DOI
|