References
- 果樹園藝名論 黑上泰治
- 매실재배 김의부
- 농림부 과수화훼 농림부
- Korean J Postharvest Sci Technol v.4 Change of physicochemical and flavor components of Ume according to varieties and picking date Song BH;Choi KS;Kim YD
- Korean J Posthavest Sci Technol v.6 Changes in chemical compositon of Mume (Prunus mume Sieb et Zucc) fruits during maturation Cha HS;Hwang JB;Park JS;Park YK;Jo JS
- 건강보조식품과 기능성 식품 노완섭;허석현
- 월간 상업농경영 v.5 박무현
- MS Thesis. Kyunghee University Changes in physicochemical properties of Korean plum (prunus mume) during ripening Moon JS
- MS Thesis. Yonsei University Studies on the changes of physical and chemical compositions of plum during ripening Choi CW
- MS Thesis. Kyunghee University Changes in physicochemical properties of Korean Mume (Japanese apricot, Prunus mume Sieb et Zucc) fruits during maturation and storage Cha HS
- J Korean Soc Food Sci Nutr v.28 Respiratory Characteristics and quality attributes of Mature-green Mume(Prunus mume Sieb. et Zucc) fruits as influenced by MAP conditions Cha HS;Hong SI;Park JS;Park YK;Kim K;Jo JS
- MS Thesis. Catholic University of Tagegu Hyosung Studies on utilization of Prunus mume to preservation of food Choi JS
- Korean J Food Sci Technol v.31 Manufacturing and physical and chemical characteristics of fruits leathers using and pomace of Japanese Apricots Kang MY;Chung YM;Eun JB
- Korean J Food Sci Technol v.32 Preparation and shelf-life of soybean curd coagulated by fruits juice Schizandra chinensis Ruprecht(omija) and Prenus mume(maesil) Jung GT;Ju IO;Choi JS;Hong JS
- 현대 제과실무론 신길만
- Official methods analysis(15th ed.) AOAC
- J Food Sci v.46 Peanut hull flour as a potential source of dietary fiber Collins JL;Post AR
- J Home Economics Japan v.39 Effects of flour components and properties on cake batter expansion, Effects of wheat starch addition, wet-heat treatment and ether extraction Kikuno T
- J Food Sci v.47 Peanut hull flour as dietary fiber in wheed bread Collins JL;Post AR
- 관능검사 방법 및 응용 김광옥;성내경;김상숙;이영춘
- Food Technol v.46 Application of texture profile analysis to instrumental food texture evaluation Breene WM
- Korean J Food Sci Technol v.34 Identification and activity of antioxidative compounds from Rubus coreanum fruit Yoon I;Cho JY;Kuk JH;Wee JH;Jang MY;Ahn TH;Park KH
- 통계조사분석 원태연;정성원
- J Sci Food Agric v.25 Physical characteristics of vegetable foodstuffs that could influence bowel function McCnnell AA;Eastwood MA;Mitchell WD
- J Food Sci Technol v.30 Effect of sorghum flour addition on the quality characteristics of muffin Im JG;Kim YS;Ha TY
- Korean J Food Sci Technol v.30 Effect of soybean protein isolate on the baking qualities of bread Bae SH;Rhee C
- Korean J Soc Food Cookery Sci v.17 The quality characteristics of rice-corn cakes Kim YI
- Korean J Soc Food Sci v.7 A study on the texture characteristics of Ssooksulgis affected by mugworts Sim YJ;Paik JE;Chun HJ