References
- AACC. 2013. Approved methods of analysis. 11th ed. American association cereal chemists, St. Paul, MN, USA, Method 74-10. 02 available online only.
- AOAC. 1995. Official method of analysis. 16th ed, association of official analytical chemists, washington, DC, USA. p 31
- Chang MI, Kim JY, Kim SJ, Baek SH. 2011. Effect of sword bean chunggukjang addition on quality of kochujang. J. Korean Soc Food Sci. Nutr., 40(9):1292-1299 https://doi.org/10.3746/jkfn.2011.40.9.1292
- Cheng L, Kim SJ, Kil JH, Park KY. 2014. Quality and antioxidant activity of wet noodles supplemented with brown rice and sorghum powders. J. Korean Soc. Food Sci. Nutr., 43(4):530-536 https://doi.org/10.3746/jkfn.2014.43.4.530
- Cho YS, Bae YL, Shim KH. 1999. Chemical components in different parts of korean sword bean(Canavalia gladiata). Korean J. Postharvest Sci. Technol., 6(4):475-480
- Han SM. Han JA. 2011. Preparation and characterization of wet noodle containing germinated small black bean flour. Korean J. Food Sci. Technol., 43(5):597-602 https://doi.org/10.9721/KJFST.2011.43.5.597
- Hong YH. 2009. Food Physiological Active Substance Science. Chonnam National University Press. Gwangju, Korea pp. 13-72
- Hong YM, Kim JS, Kim DW, Kim WJ. 2003. Effect of whole soy flour on the properties of wet noodle. Korean J. Food & Nutr. 16(4):417-422.
- Jeong CH, Shim KH, Bae YI, Choi JS. 2008. Quality characteristics of wet noodle added with freeze dried garlic powder. J. Korean Soc. Food Sci. Nutr., 37:1369-1374 https://doi.org/10.3746/jkfn.2008.37.10.1369
- Jo YG, Kim JE. 2008. Quality characteristics of wet noodles after addition of grape-peel powder. J. East Asian Soc. Dietary Life, 18:822-828
- Jung BM. Kim SH. 2013. Quality characteristics of noodles containing various levels of flowering cherry(prunus serrulata L. var. spontanea Max. wils.) fruit powder. Korean J. Food Cookery Sci., 29(1):19-28 https://doi.org/10.9724/kfcs.2013.29.1.19
- K YH, Park ES, Kim JK, Dhakal HD, Jeong YS, Hwang YH. 2010. Quality Characteristics of Noodles Added with Soybean and Gastrodine Rhisoma Powder. Agric. Rex. Bull. Kyungpook Natl. Univ. 28:69-78
- Kim DS. Ahn JB. Choi WK. Han GP. Park ML. Kang BN. Kim DH. Choi SH. 2015. Quality characteristics of noodles added with tomato powder. The Korean Journal of Culinary Reserch, 21(1):129-142
- Kim EM. Park HK. 2008. Quality characteristics of noodles with red ginseng powder added. The Korean Journal of Culinary Research., 14(1):170-180
- Kim HR, Hong IS, Choi ES, HAn GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of wet noodle changed by the addition of sanghwang mushroom(Phellinus Linteus) powder and extract. Korean J. Food Sci. Thehnol, 37(4):579-583
- Kim JP, Yang YS, Kim JH, Lee HH, Kim ES, Moon YW, Kim JY, Chung JK. 2012. Chemical Properties and DPPH Radical Scavenging Ability of Sword Bean(Canavalia gladiata) Extract. Korean J. Food Sci. Technol., 44(4):441-446 https://doi.org/10.9721/KJFST.2012.44.4.441
- Kim JS, Ahn JS, Ahn KY. 2013. Quality Characteristics of fresh noodles with hot-air-dried perilla leaf powder. The Korean Journal of Culinary Research., 19(3):73-86
- Kim SJ. 2006. Processing of noodle added lotus root powder and its quality characteristics. Department of Food Science and Technology Graduate School. Kyungpook National University. Daegu. Korea. pp 5-7
- Kim SS, Kim KT, Hong HD. 2001. Development of chunggukjang adding the sword beans. Korea Soybean Research Association, 18(2):33-50
- Kim YS. 1998. Quality of wet noodle prepared with wheat flour and mushroom powder. Korean J. Food Sci. Technol., 30:1373-1380
- Lee CH, Park SH. 1982. Studies on the texture describing terms of Korean. J. Korean J. Food Sci. Technol., 14:21-29
- Lee JH, Shim JY. 2006. Characteristics of wheat flour dough and noodles added with onion juice. Food Eng. Prog., 10:54-59
- Lee JS. 2016. Antioxidant activity and quality characteristics of noodles with wheatgrass. Sejong University. Seoul. Korea
- Lee MK, Shin MJ, Yoon HH. 2014. Effects of starches on the quality characteristics of raw and cooked noodles. The Korean Journal of Culinary Research., 20(4):310-321
- Lee WJ. Lee JY. 2011. Quality characteristics of germinated brown rice flour added noodles. J. Korean Soc. Food Sci. Nutr., 40(7):981-985 https://doi.org/10.3746/jkfn.2011.40.7.981
- Medcalf, D. F. and Gilles, K. A. 1965. Wheat starches. I. Comparision of physicochemical properties. Cereal Chem., 42:558
- Min AY. Son AY. Kim MR. 2015. Quality characteristics and antioxidant activities of noodles added with rehmanniae radix preparata powder. J. Korean Soc. Food Sci. Nutr., 44(3):386-392 https://doi.org/10.3746/jkfn.2015.44.3.386
- Min SH. Shin SH. Won MJ. 2010. Characteristics of noodles with added polygonati odoratum powder. J. East Asian Soc. Diet. Life. 20(4):524-530
- Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY. 2011. Quality Characteristics of Various Beans in Distribution. J. East Asian Soc. Dietary Life, 21(2):215-221
- Oh YJ, Choi KS. 2006. Effects of steam-dried Hizikia fusiformis powder on the quality characteristics in wet noodles. The Korean Journal of Culinary Research., 12(2):206-221
- Park BH. Cho HS. 2006. Quality characteristics of dried noodle made with dioscorea japonica flour. Korean J. Food Cookery Sci., 292(2):173-180
- Park BH. Kim GY. Cho HS. 2014. Quality characteristics of dried noodles made with mand with boenmeria nivea powder. J. East Asian Soc. Diet. Life., 24(3):375-382
- Park BH. You MJ. Cho HS. 2015. Quality characteristics of dried noodle containing capsosiphon fulvescens powder. J. East Asian Soc. Diet. Life. 25(2):300-308 https://doi.org/10.17495/easdl.2015.4.25.2.300
- Park JH, Kim YO, Kug YI, Cho DB, Choi HK. 2003. Effects of green tea powder on noodle properties. J. Korean Soc. Food Sci. Nutr., 32:1021-1025 https://doi.org/10.3746/jkfn.2003.32.7.1021
- Park KT, Kim MY, Chun SS. 2009. Quality characteristics of Korean wheat Wet noodles with pomegranate cortex powder. The Korean Journal of Culinary Research., 15(1):128-136