References
- Kim JT. 1996. The sience and culture of tea plant. Bolim Printing Co, Seoul. p 15-25.
- Kaoahachi O. 1998. New compendium of tea work. Shamhyop Printing Co, Sizuoka. p 60-80.
- Yu TJ. 1990. Tea and health. Dungji Printing Co, Seoul. p 63-65.
- Kei NO, Kenj S, Kazue I. 1995. Preventive effects of drinking green tea on cardiovascular disease and carchovascular disease and cancer. Proc of the 3nd Inter Green Tea Symp p 13-20.
- Nobuyuk I, Masao H, Toru H, Satoru T, Yukihiho H. 1993. Chemoprevention of chemical carcinogenesis by green tea components. Proc of the 2nd Inter Green Tea Symp p 8-12.
- Mitsuo N. 1990. Antioxdants/ Antimutagents in food. Food Sci Nutr 29: 273-280.
- Muramas KI. 1994. The science of tea. Jochang bookstore, Japan. p 185-188.
- Soon JR. 1999. Preventive effects of green tea catechins on cardiac disease in diabetic rats. Pros of the 5th Inter Green Tea Symp p 3-20.
- Kang KS, Lee YS. 1999. Effect of green tea after exposure of adult male rat to 2, 3, 7, 8-tetra achlorodibenzo-p-dioxin in reproductive accessory organs and sperm motility and number. Proc of the 5th Inter Green Tea Symp p 57-63.
- The agriculture fisheries and livestock news. 1999. '99 The year book of Korean food. The Angriculture Fisheries and Livestock News. Seoul, Korea. p 439-451
- AOAC. 1990. Offcial methods of analysis. 13th ed. Association of officaial analytical chemists. Washington, DC. p 211-215.
- Ikegaya K, Takyamagi H, Anan T. 1990. Quantative analysis of tea anstituent. Tea Research J 71: 43-47.
- Medcalf DG, Gilles KA. 1965. Effect of a lyotropic ion series on the pasting characteristics of wheat and starches. Starch 18: 101-111. https://doi.org/10.1002/star.19660180403
- SAS Institute. 1990. SAS User's Guide. Statistical analysis Institute, Cary, NC, USA.
- Bergman CJ, Gualberto DG, Weber CW. 1994. Development of a high temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L.) Walp) cooking quality, color and sensory evaluation. Cereal Chem 71: 523-527.
- Lee KH. 2000. Properties of wet noodle changed by addition of whey powder. Korean J Food Sci Technol 32: 1073-1078.
- Kim YS. 1998. Qulity of wet noodle prepared with wheat flour and mushroom powder. Korea J Food Sci Technol 30: 1373-1380.
- Kim BR, Choi YS, Kim JD, Lee SY. 1999. Noodle making characteristics of buckwheat composite flours. J Korean Sci Nutr 28: 383-389.
- Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95.
Cited by
- A Study on Quality Characteristics of Dangmyon(starch vermicelli) added with Mulberry Leaves Powder vol.24, pp.3, 2015, https://doi.org/10.5934/kjhe.2015.24.3.437
- Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder vol.28, pp.3, 2013, https://doi.org/10.7318/KJFC/2013.28.3.312
- Quality and Antioxidant Activity of Wet Noodles Supplemented with Brown Rice and Sorghum Powders vol.43, pp.4, 2014, https://doi.org/10.3746/jkfn.2014.43.4.530
- The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1096
- Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder vol.45, pp.4, 2013, https://doi.org/10.9721/KJFST.2013.45.4.521
- The use of grape, pomegranate and rosehip seed flours in Turkish noodle (erişte) production 2017, https://doi.org/10.1111/jfpp.13343
- 동결건조한 고려엉겅퀴 분말을 첨가한 생면의 제조조건 최적화 vol.18, pp.2, 2014, https://doi.org/10.13050/foodengprog.2014.18.2.130
- Study on Rheological Properties of Wheat Flour Mixed with Garlic Powder vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.345
- Quality Characteristics of Noodles Added with Domestic Germinated Barley vol.18, pp.2, 2011, https://doi.org/10.11002/kjfp.2011.18.2.131
- Quality Characteristics and Antioxidant Activities of Noodles Added with Rehmanniae Radix Preparata Powder vol.44, pp.3, 2015, https://doi.org/10.3746/jkfn.2015.44.3.386
- Effect of Yukwa Containing Green Tea Powder on Lipid Composition and Body Weight Change in Mice vol.40, pp.2, 2011, https://doi.org/10.3746/jkfn.2011.40.2.177
- Mass Production Process for Flour Noodles Containing Perilla Leaves and Their Antioxidant Effects vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1688
- Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder vol.41, pp.11, 2012, https://doi.org/10.3746/jkfn.2012.41.11.1584
- Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization vol.43, pp.5, 2010, https://doi.org/10.5657/kfas.2010.43.5.391
- Microbiological and Physicochemical Quality Characteristics of Raw Noodle with Natural Food Preservatives vol.26, pp.5, 2016, https://doi.org/10.17495/easdl.2016.10.26.5.435
- Quality Characteristics of Noodles Containing Various Levels of Flowering Cherry(Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder vol.29, pp.1, 2013, https://doi.org/10.9724/kfcs.2013.29.1.19
- 입자크기에 따른 분말 녹차의 흡습특성 vol.33, pp.10, 2003, https://doi.org/10.3746/jkfn.2004.33.10.1720
- 발효정도에 따른 국내산 야생차 추출물의 항균활성 vol.34, pp.2, 2003, https://doi.org/10.3746/jkfn.2005.34.2.148
- 한국산 파프리카 분말을 첨가한 국수의 품질 특성 vol.36, pp.6, 2007, https://doi.org/10.3746/jkfn.2007.36.6.779
- 동결건조 마늘 분말을 첨가한 생면의 품질 특성 vol.37, pp.10, 2003, https://doi.org/10.3746/jkfn.2008.37.10.1369
- 복분자와 백련초가 첨가된 닭가슴살 면류 개발 vol.38, pp.8, 2003, https://doi.org/10.3746/jkfn.2009.38.8.1111
- 발아현미 첨가에 따른 국수의 제조 특성과 GABA 함량 및 항산화 활성 변화 vol.39, pp.2, 2003, https://doi.org/10.3746/jkfn.2010.39.2.274
- 구약감자 분말의 첨가가 제면특성에 미치는 영향 vol.30, pp.2, 2003, https://doi.org/10.9799/ksfan.2017.30.2.282
- 녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가 vol.24, pp.5, 2017, https://doi.org/10.11002/kjfp.2017.24.5.576
- 매생이 농도를 달리한 곤약국수의 조리 특성 vol.30, pp.4, 2003, https://doi.org/10.9799/ksfan.2017.30.4.847
- 작두콩분말 첨가에 따른 생면의 품질 특성 vol.33, pp.4, 2003, https://doi.org/10.7318/kjfc/2018.33.4.374
- Quality Characteristics of Noodles With Various Levels of Apple Flour and Apple Concentrate vol.24, pp.2, 2003, https://doi.org/10.13050/foodengprog.2020.24.2.120