최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.20 no.2, 2007년, pp.185 - 194
This study was performed to evaluate the physicochemical, sensory evaluation of Backsulgi changed with germinated brown rice flour(GBRF) at different ratio. Moisture content decreased gently during storage and the decrease was less in GBRF-added groups than the control group. The color L value decre...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Park, JD, Choi, BK, Kum, JS and Lee, HY. Quality properties of cooked germinated-brown rice. Kor. J. Food Preserv. 12:101-106. 2005
Kim, SL, Son, YK, Son, JR and Hur, HS. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Kor. J. Crop. Sci. 46: 221-228. 2001
Madaz, G. Effect of brown rice and soybean dietary fiber on the control of glucose and lipid metabolism in diabetic rats. Am. J. Clin. Nutr. 38:388-393. 1983
Chun, HS, Kim, IH and Kim, HJ. Effect of brown rice extract on mitomycin-C induced chromosome aberration in cultured CHL cells. J. Kor. Food Sci. Technol. 27:1003-1007. 1995
Choi, JH. Quality characteristics of the bread with sprouted brown rice flour. Kor. J Soc. Food Cookery Sci. 17:323-328. 2001
Yoon, SJ. A literature review about characteristics of Korean rice cake by ingredients and preparation methods. Kor. J. Dietary Culture. 11:97-106. 1996
Choi, YS and Kim, YA. Effect of addition of brown rice flour on quality of Backsulgies. Kor. J. Soc. Food Sci. 9: 67-73. 1993
Lee, SY and Kim, KO. Sensory characteristics of Paeksulkis(Korean ntraditional rice cakes) containing various sweetening agents. Kor. J. Food Sci. Technol. 18:325-328. 1986
Choi, YS and Kim, YA. Effect of addition of dietary fibers on quality of Backsulgies. Kor. J. Soc. Food Sci. 8:281-289. 1992
A.O.A.C. Official Methods of Analysis, 16th ed., Assosiation of Official Analytical Chemists, Washington DC. USA. 1996
Mongean, R and Brassard, R. A rapid method for the determinization of soluble and insoluble dietary fiber: Comparison with AOAC total dietary fiber procedure and Englyst's method. J. Food Sci. 51:1333-1336. 1986
Joung, HS. Quality of characteristics of Paeksulgis added powder of Opuntia ficus indica var. saboten. Kor. J. Soc. Food Cookery Sci. 20:637-642. 2004
Kim, KO, Kim, SS, Sung, NK and Lee, YC. Methods & Application of Sensory Evaluation. pp.131-135. Sinkwang Press, Seoul. Korea. 1997
Lee, KH, Park, HC and Her, ES. Statistics and Data Analysis Method. pp.253-296. Hyoil Press, Seoul. Korea. 1998
Joo, SJ, Kim, KS, Yoon, HS, Hong, JS and Kim, SJ. Quality characteristics on sprouted brown rice-bread added with pumpkin powder. Kor. J. Food Preserv. 11:503-507. 2004
Kum, JS, Choi, BK, Lee, HY and Park, JD. Physicochemical properties of germinated brown rice. Kor. J. Food Preserv. 11:182-188. 2004
Dietary Reference Intake for Koreans. Allowances for Koreans. The Kor. Nutr. Soc. CD. 2005
Kim, SI, An, MJ, Han, YS and Pyeun, JH. Sensory and instrumental texture properties of rice cakes according to the addition of songpy(pine tree endodermis) or mosipul(China grass leaves). J. Kor. Soc. Food Nutr. 22:603-610. 1993
Sung, JM and Han, YS. Effect of bakjakyak(Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Kor. J. Food Culture. 18:311-319. 2003
Yoon, GS. Effect of partial replacement of rice flour with black or brown rice flour on textural properties and retro-gradation of Julpyun. J. Kor. Home Economics Assoc. 39: 103-111. 2001
Jo, JS and Han, YS. Effect of mokdanpi(paeonia suffruticosa) addition on the shelf-life and the characteristics of rice cake and noodle. Kor. J. Soc. Food Cookery Sci. 19: 114-120. 2003
Oh, MH and Kim, KJ. Effect of nutriprotein on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Kor. J. Soc. Food Cookery Sci. 19:46-59. 2003
Kim, JM, Suh, DS, Kim, YS and Kim KO. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Kor. J. Food Sci. Technol. 36:410-415. 2004
Choi, CR and Shin, MS. Effects of sugars on the retrogration of rice flour gels. Kor. J. Food Sci. Technol. 28:904-909. 1996
Kim, MH, Park, MW, Park, YK and Jang, MS. Effect of the addition of surichwi on quality characteristics of surichwijulpyun. Kor. J. Soc. Food Sci. 10:94-98. 1994
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.