Acknowledgement
Supported by : 율촌재단
References
- Epstein J, Morris CF, Huber KC. 2002. Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (waxy) genes. J. Cereal Sci. 35: 51-63 https://doi.org/10.1006/jcrs.2001.0412
- Esbensen KH. 2001. Multivariate Data Analysis in Practice, 5th ed. CAMO Technologies, Corvallis, USA. pp. 115-219
- Hung S, Morrison WR. 1988. Aspects of proteins in Chinese and British common (hexaploid) wheats related to quality of white and yellow Chinese noodles. J. Cereal Sci. 8: 177-187 https://doi.org/10.1016/S0733-5210(88)80028-6
- eong JH. 1998. The effects of eggs on the quality properties of ramyon. Korean J. Food Nutr. 11: 420-425
- Kim KO, Kim SS, Sung NK, Lee YC. 1993. Sensory Evaluation Methods and Applications. Shin Kwang Publishing Co., Seoul, Korea. pp. 127-193
- Lee CH, Gore PJ, Lee HD, Yoo BS, Hong SH. 1987. Utilization of Australian wheat for Korean style dried noodle making. J. Cereal Sci. 6: 283-297 https://doi.org/10.1016/S0733-5210(87)80065-6
- Meullent JFC, Sitakalin C, Marks BP. 1999. Prediction of rice texture by spectral stress strain analysis: A novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. J. Texture Stud. 30: 435-450 https://doi.org/10.1111/j.1745-4603.1999.tb00229.x
- Oh NH, Seib PA, Deyoe CW, Ward AB. 1983. Noodles I. Measuring the textural characteristics of cooked noodles. Cereal Chem. 60: 433-438
- Oh NH, Seib PA, Deyoe CW, Ward AB. 1985. Noodles II. The surface firmness of cooked noodles from soft and hard wheat flours. Cereal Chem. 62: 431-436
- Seib PA, Liang X, Guan F, Liang YT, Yang HC. 2000. Comparison of Asian noodles from some hard white and hard red wheat flours. Cereal Chem. 77: 816-822 https://doi.org/10.1094/CCHEM.2000.77.6.816
- Sitakalin C, Meullenet JF. 2000. Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chem. 77: 501-506 https://doi.org/10.1094/CCHEM.2000.77.4.501
- Song JM, Shin SN, Park HR, Yoo BS. 2001. Effect of potato starch content on physical properties of ramyon. J. Korean Soc. Food Sci. Nutr. 30: 450-454
- Szczesniak AS. 1968. Correlation between objective and sensory texture measurements. Food Technol. 22: 981-985
- Zhao LF, Seib PA. 2005. Alkaline-carbonate noodles from hard winter wheat flours varying in protein, swelling power and polyphenol oxidase. Cereal Chem. 82: 504-516 https://doi.org/10.1094/CC-82-0504