참고문헌
- Korean J Soc Food Sci v.11 Effect of ginger and soaking on the lipid oxidation in Yackwa Lee JH;Park KM
- Korean J Soc Food Sci v.6 A study on mass production of Korean traditional cookies-manufacturing process and machinery Kye SH;Yoon SI;Yum CA
- Korean J Soc Food Sci v.13 Studies on the lipid rancidity and rheology of Yackwa during storage Park KM
- Korean J Nutr v.5 The study of oil oxidation in storage of Yackwa Yum CA
- Korean J Soc Food Sci v.7 A study on quality of rice-Yackwa Kim JH;Lee KH;Lee YS
- Korean J Soc Food Sci v.13 Effect of preparing conditions on the absorbed oil content of Yackwa Yoo MY;Oh MS
- Korean J Dietary Culture v.7 Effect of waxy rice flour on the quality and acceptability of Yackwa during storage Lee HS;Park MW;Jang MS
- Korean J Soc Food Sci v.2 Effect of soaking time in syrup on the sensory characteristics and texture of Yackwa Lee HG;Cho SH;Lee YK;Chung RW
- Korean J Soc Food Cookery Sci v.18 Effect of alcoholic drinks in dough on the structure and quality of Yackwa Kim SW;Kim MA
- Korean J Soc Food Cookery Sci v.18 Effects of emulsifiers on the quality characeteriatics of Yackwa Lee SY;Kim MA
- Food Technol v.35 Polysaccharides in foods Sanderson GR
- Food Technol v.50 Gums and their use in food systems Sanderson GR
- Cereal Foods World v.35 Methylcellulose as a structure enhancer in bread baking Bell DA
- Food Hydrocolloids v.15 Influence of hydrocolloids on dough rheology and bread quality Rosell CM;Rojas JA;Benedito de barber C https://doi.org/10.1016/S0268-005X(00)00054-0
- Cereal Foods World v.47 Hydrocolloids-Ingredients that add flexibility to tortilla processing Gurkin S
- Carbohydrate Polymers v.46 Water holding capacity and microstructure of gellan gels Mao R;Tang J;Swanson BG https://doi.org/10.1016/S0144-8617(00)00337-4
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- Food Hydrocolloids v.13 Optimization of hydrocolloid addition to improve wheat bread dough funtionality:a response surface methodology study Collar C;Andreu P;Martnez JC;Armero E https://doi.org/10.1016/S0268-005X(99)00030-2
- J Food Engineering v.48 Colour changes during deep fat frying Krokida MK;Preopoulou V;Maroulis ZB;Marinos-Kouris D https://doi.org/10.1016/S0260-8774(00)00161-8
피인용 문헌
- Quality Characteristics of Yackwa with Red Ginseng Marc Powder vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.800
- Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.2019
- Quality Characteristics during Storage of Yackwa added with Ethanol Extract from Ulmus davidiana vol.28, pp.3, 2015, https://doi.org/10.9799/ksfan.2015.28.3.446