Development of Buckwheat Bread : 3. Effects of the Thermal Process of Dough Making on Baking Properties

Chang-Soon Kim ,  Seung-A Lee ,  Hyuk-Il Kim

Journal of Food Science and Nutrition

1999 .03

Transglutaminase를 처리한 분말 유제품의 특성

정지은 ,  홍윤호

한국식품과학회지

2005 .06

Effect of Microbial Transglutminase on Physical and Textural Properties of Noodles Made with Korean Wheat Flour (Geurumil)

Heesun Seo ,  Weon-sun Shin ,  Sun Yoon 외 1명

Food Science and Biotechnology

2003 .02

RS4 형태의 옥수수 저항전분이 첨가된 쿠키의품질 특성

배천호 ,  박규환 ,  강우원 외 1명

Food Science and Preservation

2013 .08

Effect of Thermal Treatments on Rheology of Composite Flour Dough and Bread Quality

Kashif Amee ,  Faqi ,  Muhammad Anjum 외 6명

한국식품영양과학회 학술대회발표집

2014 .10

Functional Characterization of Native Starches through Thermal and Rheological Analysis

Kim ,  Yu-Jeong ,  Yoo 외 8명

Applied Biological Chemistry

2012 .01

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Induck Choi ,  Chun-Sik Kang ,  Young-Keun Cheong 외 2명

Preventive Nutrition and Food Science

2012 .09

Inhibition of Transglutaminase and Microbial Transglutaminase Activity by Garlic

Nam-Hyouck Lee ,  Atsuyoshi Takeuchi ,  Kunihiko Konno

Food Science and Biotechnology

2007 .04

Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Backing Properties of Wheat Flour Frozen Dough

Kyung-Ah Song ,  Bong-Kyung Koh

Food Science and Biotechnology

2006 .04

Effects of Tapioca starches on enzymatic rice flour and dough rheology

Joon-Kyoung Lee ,  Jie Hye Jeong ,  Jae Kag Lim

한국식품영양과학회 학술대회발표집

2011 .10

수입밀의 제빵 적성과 반죽법을 달리한 우리밀 제빵 적성의 비교

김원모 ,  이규희

한국식품영양과학회지

2015 .03

Transglutaminase 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향

이영승 ,  정윤화 ,  유병승

한국식품과학회지

2001 .08

The Effect of Heat Treatments on In Vitro Starch Digestibility and Resistant Starch of Selected Cereals

Young-Tack Lee ,  Hak-Gil Chang

Food Science and Biotechnology

2004 .12

Quality Characteristics of Bread Using Sour Dough

Young-Hee Pa ,  k ,  Lan-Hee Jung 외 1명

Journal of Food Science and Nutrition

2006 .12

소맥 제분시 발생되는 손상전분이 제빵 적성에 미치는 영향

주옥수 ,  정용면

Food Science and Preservation

2001 .12

Estimation of Resistant Starch Content of High-amylose Corn Starch

Sung-Kon Kim ,  Jae-Eun Kwak

Food Science and Biotechnology

2004 .02

Transglutaminase를 처리한 분말 유제품의 전기영동적 특성

정지은 ,  홍윤호

한국식품과학회지

2006 .04

Comparison of the Properties of Wheat Flours Supplemented with Various Dietary Fibers

HyunJu Lee ,  Malshick Shin

Food Science and Biotechnology

2006 .10

Investigation on the Water Soluble Fraction Causing Rapid Dough Breakdown of Wheat Flour

Bong Kyung Koh ,  R. Ca ,  l Hoseney

Food Science and Biotechnology

1996 .12