References
- Lee, CB. The plant picture book ahanist, p203. Direction in Bit Co. Seoul. Korea. 1979
- Jo, JS. Food materials, pp.154-155. Gijeunyungusa. Seoul. Korea. 1990
- Sharma, KK, Sharma, AL, Dwived, KK and Sharma, PK. Effect of raw and boiled garlic on blood cholesterol in butter fat lipidaemia. The Ind. J. Nutr. Dietet. 10:176-181. 1976
- Lawson, KK, In, LD and Bauer, R. Phytomedicines of Europe their chemistry and biological activity. Ass symposium series, pp.16-29. 1998
- Heinerman, J. The healing benefits of garlic, pp.25-30. Keats pubilishing Inc. 1994
- Lee, BK. The Chemistry of garlic and onion, pp.163-168. Shinkwang pubilishing Inc. 1985
- Kamanna, V and Chandrase, KN. Chemical and physiological effxcts of garlic. J. Scientific Industrial Research. 42:401-409. 1983
- Walton, L, Herbold, M and Lindgren, LL. Bacterial effect of vapors from crushed. Food Research. 10:163-170. 1936
- Cavallito, CJ and Bailey, JH. Allicin the antimicrobial priciple of Allium sativum L. isolation physical properties and antibacterial action. J. Am. Chem. 66:55-61. 1994
- Kominato, S, Syozi, NH and Kimori, TY. Studies on biological active component of garlic. Japan Panetsos. 15:123-132. 1976
- Chio, DJ, Shin, JH, Lee, SJ, Lee, HJ and Kwon, OC. The quality characteristics of cookies prepared with different forms of shredded garlies. Kor. J. Food & Nutr. 20:282-288. 2007
- Cheng, GC, Lee, JY, Kim, DC, Suh, SO and Hwang, WI. Inhibitory effect of Salvia miltiorrhiza extract on growth of some cancer cells. J. Kor. Soc. Food Sci. Nutr. 29:726-731. 2000
- Kim, HJ, Han, J, Yang, EJ, Lee, KR and Lee, IS. Chemoprevention effect of polyzellus mutiplex, a wild and edible mushroom. J. Kor. Soc. Food Sci. Nutr. 29:161-167. 2000
- Kim, ML, Park, CS, An, SH. Effect of spice powder on the characteristics of quality of breads. Kor. J. Soc. Food Sci. 16:245-254. 2000
- AOAC. Official method of analysis 13th ed. Association of official analytical chemists, Washington DC. USA. 1980
- Prosky, L, Asp, NG, Furda, I, Dervieriers, JW, Schweizer, TF and Harland, BA. Determination of total dietary fiber in foods and food products. J. Assoc. Off. Anal. Chem. 68:677-679. 1987
- Kim, YH. Effect of silk properties on physicochemical properties of breads dough. Kor. J. Food Sci. Technol. 36:246-256. 2004
- Pyler, EJ. Physical and chemical test method, p891. Baking science and technology, Sosland pup Co. American Kansas. 1979
- Kim, YS, Jeon, SS and Tung, ST. Effect of lout root powder on the backing quality of breads. Kor. T. Soc. Food Cookery Sci. 18:413-425. 2002
- Kim, EJ and Kim, SM. Breads properties utilizing extracts of pine needle according to preparation method. Kor. J. Food Sci. Technol. 30:542-549. 1998
- Lee, YW and Shin, DH. Breads properties utilizing extracts of mume. Kor. J. Food Nutr. 14:305-310. 2001
- Sas Institute Inc. Sas/stat user's guide version 6.03. statical analysis systems institute. Cary. NC. USA. 1998
- Magoffin, CD and Hoseney, RC. A review of fementaion. Bakes Digest. 48:22-29. 1974
- Lee, JO, Lee, SA, Kim, KH, Chio, JJ and Yook, HS. Quality characteristics of cookies added with hot-air dried yellow and red onion powder. Kor. J. Soc. Food Sci. Nutr. 37:342-347. 2008 https://doi.org/10.3746/jkfn.2008.37.3.342
- Kim, BR, Chio, YS and Lee, YS. Study on bread-making quality with mixture of buckwheat-wheat flour. J. Kor. Soc. Food Sci. Nutr. 29:241-247. 2000
- Chio, OJ, Ko, MS, Kim, YD, Kang, SK and Lee, HC. Variation of retrogradation and of preference of bread with added flour of Angelica keiskei Koidz during the storage. J. Kor. Soc. Food Sci. Nutr. 28:121-131. 1999
- Jung, JY, Chung, HJ and Kim, WJ. Quality characteristics of bread added with germinated soybean powder. J. Kor. Soc. Food Sci. Nutr. 35:1260-1266. 2006 https://doi.org/10.3746/jkfn.2006.35.9.1260
- Chung, JY, Kim, KH, Shin, DJ and Son, GM. Effect of sweet persimmon powder on the characteristics of bread. J. Kor. Soc. Food Sci. Nutr. 31:738-742. 2002 https://doi.org/10.3746/jkfn.2002.31.5.738
- Chio, DM, Chung, SK and Lee, DS. Shelf life extension of steamed bread by the addition of fermented pine needle extract syrup as an ingredient. J. Kor. Soc. Food Sci. Nutr. 36:166-621. 2007 https://doi.org/10.3746/jkfn.2007.36.5.616
- Park, GS and Lee, SJ. Effects of job's tears powder on the characteristics of quality of bread. Kor. J. Soc. Food Sci. Nutr. 28:1244-1250. 1999
- Jeung, YN, Kang, HA and Shin, MK. Quality characteristics of bread added with anchovy powder. Food Engineering Progress. 5:235-240. 2001
- Jeung, DS, Lee, BS and Eun, JB. Quality characteristics of bread added with black rice powder. Kor. J. Soc. Food Sci. Technol. 34:232-237. 2002