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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.3, 2003년, pp.295 - 299
노숙령 (중앙대학교 식품영양학과) , 조영자 (바로돈-S.F㈜) , 최수일 (바로돈-S.F㈜) , 이재경 (중앙대학교 식품영양학과)
This study was carried out to investigate the effects of the addition ratio of BARODON® on the dough volume, moisture content, loaf volume and weight and the sensory characteristics of sprouted brown rice bread. The loaf volume and sensory characteristics of the bread with BARODON® wer...
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Lee, HY, Kim, SM, Kim, JY, Youn, SK, Choi, JS, Park, SM and AIm, DH: Changes of quality characteristics on the bread added Chitosan. Korean J. Food Sci. Technol., 34(3):449, 2002
Choi, JH : Quality characteristics of the bread with sprouted brown rice flour. Korean J. Soc. Food and Cookery Sci., 17(4):323, 2001
Hwang, YK and Kim TY : Characteristics of colored rice bread using the extruded HeugJinJi rice. Korean J. Soc. Food and Cookery Sci., 16(2):167, 2000
Jung, MH and Park, GS : Comparision of Sensory Mechanical properties of Breads with Paecilomyces Japonica and Cordyceps Militaris powder by Storage Time and Tempertature. Korean J. Soc. Food and Cookery Sci., 18(3):280, 2002
Song, JY, Lee, SK and Shin, MS: Effects of RS-3 type resistant starches on breadmaking and quality if white pan bread. Korean J. Soc. Food and Cookery Sci., 16(2): 188, 2000
Kim, ML, Park, GS, An, SH, Choi, KH and Park, CS : Quality Changes of Breads with Spices Powder during Storage. Korean J. Soc. Food and Cookery Sci., 17(3): 195, 2001
Kim, ML, Park, GS, Park, CS and An, SH : Effect of Spices Powder on the Characteristics of Quality of Breads. Korean J. Soc. Food and Cookery Sci., 16(3): 245, 2000
Jung, DS, Lee, FZ and Eun, JB : Quality Properties of Breads Made of Wheat Flour and Black Rice Flour. Korean J. Food Sci. Technol., 34(2):232, 2002
Kim, HJ, Kang, WW and Moon, KD : Quality characteristics of the bread added with Gastrodia elata blume powder. Korean J. Food Sci. Technol., 33(4):437, 2001
Lee, KS and Noh, WS : Objective measurement of characteristics of white pan bread using a commercial Korean wheat flour. Korean J. Soc. Food and Cookery Sci., 18(2):206, 2002
Choi, SI, Choi, HS, Chun, KS, Yoo, BW and Park, YH, inventors, BARODON S-F. Corp, assignee. Composition of multipurpose high functional alkaline solution of multipurpose high functional alkaline solution composition, preparation thereof, and for the use of nonspecific immunostimulators. United States Patent No.: US 6,447,810 B1. September 10, 2002
Choi, SI, Choi, HS, Chun, KS, Yoo, BW and Park, YH, inventors, BARODON S-F. Corp, assignee. Composition of multipurpose high functional alkaline solution composition, preparation thereof, and for the use of nonspecific immunostimulators. Korean Patent No.: 0331 952. March 26, 2002
Chung, YC, Luo, KB, Kim, CK, Ryu, JW, Choi, SI, Jeon, KS and Ryu, BY : In- vitro Development of Early Stage Mouse Bovine Embros To Blastocysts in TCM 199 Supplemented with Nonspecific Immunostimulator BARODON FX. Korean J. Animal Reprod., 25(2):131, 2001
Yoo, BW, Choi, SI, Kim, SH, Yang, SJ, Koo, HC, Kwon, NH, Seo, SH, Park, BK, Yoo, HS and Park, YH : Immunostimulatoy effects of an anionic alkali mineral complex solutionBARODO $N^{ $\circledR$ }$ on porcine lymphocytes. J. Swine Health and Production., 10(6):265, 2002
Jo, EH, Cho, SD, Ahn, NS, Jung JW, Yang, SR, Park, JS, Tiep, NB, Park, KS, Hong, IS, Seo, MS, Lee, YS and Kang KS : Eye Initation, Skin Initation and Skin Sensitization Tests for Nonspecific Immunostimulator BARODO $N^{ $\circledR$ }$ . J.Toxicol. Pub.Health., 19(1):39, 2003
Yoo, BW : Phenotypic and Functional Characteristics of swin T Lymphocyte Subpopulations Activated by Nonspecific Immunostimulator BARODO $N^{ $\circledR$ }$ . The Seoul National University of Korea, 2000
장세순 : 발아현미, 1998
김기숙 : 조리과학 실험. p.38, 교학연구사, 2000
Kim, SK : Milling Industry and Flour Utilization. Korea Wheat and Industry Association, Seoul, p45, 1990
He, H and Hoseney, R.C : Effects of the quantity of wheat flour protein on bread loaf volume. Cereal Chem., 69: 17, 1992
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