최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.22 no.5 = no.95, 2006년, pp.712 - 719
공희정 (용인대학교 식품영양학과) , 김혜영 (용인대학교 식품영양학과)
Sugar cookies using various levels of citron powder were prepared and the physicochemical and sensory characteristics were investigated in this study. The pH of the dough was relatively lower in the groups with increased citron powder. The yellowness of dough color was significantly increased from v...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Cha YJ, Lee SM, Ahn BJ, Song NS and Jeon SJ. 1990. Effect of replacement of sugar by sorbitol on the quality and storage stability of yuza cheong. Korean Soc Food Sci Nutr 19 : 13-20
Doescher LC, Hoseney RC. 1985. Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 74 : 669-671
Han IS, Kim JA, Han GP, Kim DS. 2004. Quality Characteristics of Functional Cookies with Added Potato Peel. Korean J Food Cookery Sci 20(6): 607-613
Hashinaga F, Herman Z and Hasewa, S. 1990. Limonoids in seeds of citron. Nippon Shokuhin Kogyo Gakkaishi 37 : 380-382
http://100.naver.com/100.php.id755046. Accessed January 13, 2006
Jang MS and Kim NY. 1997. Sensory and Textural Proprtities of Dongchimi added with Citron (Citrus Junos). Korean J Soc Food Sci 13(4) : 462-471
Kim IC. 1999. Manufacture of Citron Jelly Using the Citron-extract. Korean Soc Food Sci Nutr 28(2) : 396-402
Kim YB. 1994. Citron culture technology. O-sung press. p5
Kim YE, Kim IH, Kim HM, Lee YC. 1996. Volatile compounds of citron (Citrus Junos) peel extracted by supercritical carbon dioxide. Korean Soc Food Sci Nutr 9 : 500-503
Ko JS and Kim SH. 1995. Physicochemical properties and chemical compositions of citrus fruits produced in Cheju(in Korean). Agric Chem Biotechnol. 38(6) : 541-545
Ko YI and Joo NM. 2005. Quality Characteristic and Optimization of Iced Cookie with Addition of Jinuni bean(Rhynchosia volubilis). Korean J Food Cookery Sci 21(4) : 514-527
Kon M and Shimba R. 1989. Seasonal changes ic color and catotenoids of citron and lisbon lemon peel. Nippon Shakuhin Kogyo Gakkaishi 36 : 127-131
Korea food research institute. 1994. Optimum lay out for manufacturing facilities of citron processing factory
Lee HY, Kim YM, Shin DH and Sun BK. 1994. Aroma components in Korea citron (Citrus junos). Korean J Food Sci Technol 26(4) : 361-365
Lee JA, Park GS, Ahn SH. 2002. Comparative of Physicochemical and Sensory Quality Characteristics of Cookie added with Barleys and Oatmeals. Korean J Soc Food Cookery Sci 18(2) : 238-246
LI Z, Sawamumra M, Kusunose H. 1998. Chemical stusoes on the quality of citrus juices and Role of furfural and 5-hydroxymethylfurfural in browning of yuzu juice. Nippon Shokuhin Kogyo Gakkaishi 36 : 127-131
Miller RA, Hoseney RC, Morris CF. 1997. Effect of formula water content on the spread of sugar-snap cookies. Cereal Chem 74 : 669-671
Ministry of agriculture and forestry. 1989. Survey on status of 87 fruit trees
Park BH, Cho HS, Park SY. 2005. A Study on the Antioxidative Effet and Quality Charteristics of Cookies made with Lycii Fructus Powder. Korean J Food Cookery Sci 21(1) : 94-102
Park SM, Lee HH, Chang HC, Kim IC. 2001. Extraction and physicochemical properties of the pectin ic citron peel. Korean Soc Food Sci Nutr 30 : 69-573
Whang HJ, Yoon KR. 1995. Carotenoid pigment of citrus fruits cultivated in Korea. Korean Soc Food Sci Nutr 27 : 950-957
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.