최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.22 no.4, 2007년, pp.434 - 440
장소영 (중앙대학교식품영양학과) , 이민경 (중앙대학교식품영양학과) , 이숙영 (중앙대학교식품영양학과)
Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims t...
김기숙, 김향숙, 오명숙, 황인경. 1998. 조리과학. 수학사. pp 145
안동장씨 원저, 한복려, 한복선, 한복진 편. 1980. 다시보고 배우는 음식디미방. 궁중음식연구원. pp 123
한복려, 정길자, 한복진. 2000. 쉽게 맛있게 아름답게 만드는 한과. 궁중음식연구원
Cho SH, Lee HG. 1987. The Bibliographical Study on Development of Yackwa. Korean J. Food Culture, 2(1): 33-43
Han MJ, Rhee YK, Bae EA. 1994. Stability and Flavor of Yackwa Fried in Soybean- Cottonseed and Ricebran Oils. Korean J. Food Culture, 9(4): 335-340
Hong JS. 1998. A Study on the Recipe for Yackwa by the mixing ratio of flour. Korean J. of food and cookery science, 14(3): 241-249
Kim EJ, Ahn MS. 1993. Antioxidative Effect of Ginger Extracts. Korean J. of food and cookery science, 9(1): 37-42
Kim JH, Lee KH, Lee YS. 1991. A Study on Quality of Rice -Yackwa. Korean J. of food and cookery science, 7(2): 41-49
Kim MA, Kim SW. 2002. Effect of alcoholic drunks in dough on the structure and quality of Yackwa. Korean J. Soc. Food Cookery Sci., 18(2): 232-238
Kim YH, Cho NJ, Im MH. 2005. Rheological Properties of Dough and Quality Characteristics of Bread with Silkworm Powder. Korean J. Food Sci. Technol, 37(3):377-388
Lee HG, Cho SH, Lee YK, Chung RW. 1986. Effect of soaking time in syrup on the sensory characteristics and texture of Yackwa. Korean J. of food and cookery science, 2(2): 62-67
Lee JH, Park KM. 1995. Effect of Ginger and Soaking on the Lipid Oxidation in Yackwa. Korean J. of food and cookery science, 11(2): 93-97
Park KM. 1997. Studies on the lipid rancidity and rheology of yackwa during storage. Korean J. Food Sci. Technol, 13: 609-616
Yoo MY, Oh MS. 1997. Effect of Preparing Conditions on the Absorbed Oil Content of Yackwa. Korean J. of food and cookery science, 13(1): 40-46
Yum CA. 1972. The Study of Oil Oxidation in Storage of Yackwa. J. Korean Soc. Food Sci. Nutr., 5(2): 69-74
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.