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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.601 - 608
박소희 (한성식품 기술연구소) , 이종호 (경성대학교 외식산업경영과)
In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was signific...
Anastasiades A, Thanou S, Loulis D, Stapatoris A, Karapantsios TD. 2002. Rheological and physical characterization of pregelatinized maize starches. J Food Eng 52(1):57-66
Jung CS, Chae YC, Lee JH. 2000. Cookery science technology. Dosuh Press. Seoul, Korea. pp 206-211
Jung UJ, Woo KJ, Kim AJ. 2005. A study on the quality characteristics of soybean dasik by addition of mulberry leaf. Korean J of the East Asian of Dietary Life 15(2):188-193
Kim AJ, Lim UH, Kim MW, Kim MH, Woo KJ. 2000. Mineral contents and properties of Pongihp julpyun preparation by adding mulberry leaves powder. Korean J Food Cookery Sci 16(4):311-315
Kim AJ, Lim YH, Kim MH, Kim MW. 2002. Quality characteristics of mung bean starch gels added with mulberry leaves powder, yellow soybean powder and mugwort powder. Korean J Food Cookery Sci 18(6):567-572
Kim AJ, Rho JO, Woo KJ, Choi WS. 2003. The study on the characteristic of cooked rice according to the different coating ratio of mulberry leaves extracts. Korean J Food Cookery Sci 19(5):571-580
Kim AJ, Yuh CS, Bang IS, Woo KJ. 2006. Study on preparation and quality of jelly using mulberry leaf powder. Korean J Food Cookery Sci 22(1):56-61
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Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J Food Science Technol 36(3):410-415
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Kim YA. 2003. Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes. Korean J Food Science Technol 35(5):871-876
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Lee WC, Kim AJ, Kim SY. 2003. The study on the functional materials and effects of mulberry leaf. Jounal of Food science and industry. pp 2-14
Nam TH, Kim AJ, Woo KJ. 2004. Effects of mulberry leaf on the quality of Jeung-Pyun(Korean fermented rice cake). Korean J of the East Asian of Dietary Life. 14(4):379-386
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