참고문헌
- Kim JH. (2006) The application of a pigmented rice-bran extract as a plan for maximizing the development of rice-processed food. The MA thesis. Kyungpook National University, p.3-6
- Park JD, Choi BK, Kun JS, (2005) A study on the antioxidant effect and quality characteristics of cookies made with lycii fructus powder. Korea J. Food Cookery Sci., 21, 94-102
- Kim YS, Ha TY, Lee SH, Lee HY. (1997) Properties of dietary fiber extract from rice bran and application in bread-making. Korean J. Food Sci. Technol., 29, 502-508
- Hargrove KL. (1993) Food science and technology-New York-Marcel Dekk, No.59
- Lee MH, Oh MS. (2006) Quality characteristic of Cookies with Brown Rice Flour. Korean J. Food Culture, 21, 685-694
- Lee JO, Kim KH, Yook HS. (2009) Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc. Diet. Life, 19, 71-77
- Chol HY. (2009) Antioxidant Activity and Quality Characteristics of Pine Needle Cookies. J. Korean Soc. Food Sci. Nutr., 38, 1414-1421 https://doi.org/10.3746/jkfn.2009.38.10.1414
- AACC. Approved methods of the AACC. 10th ed. Method 10-50D. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
- Chae SK. (2009) Food Analysis. Jigumonhwasa Co., Seoul, Korea. p221
- Cho HS, Park BH, Kim KH, Kim HA. (2006) Antioxidative effect and quality characteristics of cookies made with sea tangle powder. Korean J. Food Culture, 21, 541-549
- Kim GS, Park GS. (2008) Quality characteristics of cookies prepared with lotus leaf powder. Korean J. Food Cookery Sci., 24, 398-404
- Lee JS, Jeong SS. (2009) Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J. Food Cookery Sci., 25, 98-105
- Finney KF, Morris VH, Yamazaki WT. (1950) Micro versus macro cookies baking procedures for evaluation the cookies quality of wheat varieties. Cereal Chem., 27, 42-49
- Doescecher LC, Hoseney RC, Millken G.A, Rubenthaler GI. (1987) Effect of sugar and flours on cookies spread evaluated by time-lapse photography. Cereal Chem., 64, 163-167
- Park GS, Lee JA, Shin YJ. (2008) Quality characteristics of cookie made with Oddi powder. J. East Asian Sci. Diet. Life, 18, 1014-1021
- Kim HY, Lee IS, Kang JY, Kim GY. (2002) Quality characteristics of cookies with various levels of functional rice flour. Korean J. Food Sci. Technol., 34, 642-646
- Kim HY, Park JH. (2006) Physicochemical and sensory characteristics of pumpkin cookies using ginseng powder. Korean J. Food Cookery Sci., 22, 855-863
- Bertran GL. (1953) Studies on crust color. The importance of browning reaction in determining the crust color ofbread. Cereal Chem., 30, 127-132.
- Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Chin JH. (2006) Quality characteristics of cookies with bamboo leaves powder. Korean J. Food & Nutr., 19, 1-7.