The Relationship of Korean Raw Noodle (Saeng Myon) Color with Wheat and Flour Quality Characteristics

Woojoon Pa ,  k ,  David R. Shelton 외 4명

Food Science and Biotechnology

1997 .03

Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats

Hak-Gil Chang ,  Young-Tack Lee

Food Science and Biotechnology

2004 .08

Relationship of Wheat Polyphenol Oxidase Activity to Color of Asian Raw Noodles

Won Jong Lee ,  Sung Hoon Kim ,  David R. Shelton 외 1명

Food Science and Biotechnology

1999 .12

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties

Jinsoo Kang ,  Jungu Lee ,  Moonkyeung Choi 외 6명

Preventive Nutrition and Food Science

2017 .09

Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle-Making Properties

Seung-Yong Cho ,  Sang-Hyun Tak ,  Chul Rhee

Food Science and Biotechnology

2001 .06

국산밀의 폴리페놀 산화 효소 활성과 국수 색과의 관계

강천식 ,  김경훈 ,  박종철 외 5명

한국육종학회지

2011 .01

Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles

In Sook Kim ,  Colin Binns ,  Hon Yun 외 2명

Food Science and Biotechnology

2007 .04

시중 중화면 제조 기계를 이용한 국산 밀 품종의 중화면 면대 특성 및 식미 평가

윤영미 ,  박철수 ,  김지은 외 4명

한국육종학회지

2017 .01

Prediction of Bread-Making Properties Using Intrinsic Wheat Quality Characteristics

Nam-Ji Cho ,  Jae-Bom Ohm ,  Okkyung Kim Chung

Food Science and Biotechnology

2001 .08

Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color

Hak-Gil Chang ,  Min-Jae Lee

Food Science and Biotechnology

2003 .10

Influence of Temperature on the Color Change of Noodle Dough Sheet

Woojoon Pa ,  k ,  Jong Whan Rhim 외 4명

Food Science and Biotechnology

1998 .12

양파분말을 첨가한 국수의 품질과 저장성

김요셉 ,  박나영 ,  노홍균

Food Science and Preservation

2016 .04

Supplementations of Resistant Starches to Asian Noodles

Mal-Shick Shin ,  Kyung-Soo Woo ,  Paul A. Seib

Food Science and Biotechnology

2002 .08

국산밀의 제면특성

박남규 ,  송정춘 ,  김기종 외 3명

Food Science and Preservation

1999 .06

Studies on the Rheological Property of Korean Noodles : Ⅰ. Viscoelastic Behavior of Wheat Flour Noodle and Wheat-Sweet Potato Starch Noodle

Che ,  l-Ho Lee ,  Cheol-Won Kim

한국식품과학회지

1983 .06

Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin

Chul Soo Pa ,  k ,  Byung-Kee Baik 외 8명

Journal of Food Science and Nutrition

2006 .09

발아 보리 및 혼합 복합분을 이용한 국수의 특성

하용밍 ,  박양균

Food Science and Preservation

2011 .04