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

國産原料를 活用한 複合粉 및 製品開發에 관한 硏究 : 제5보 複合粉을 利用한 麵類의 製造

金熒洙 ,  吳貞錫

한국식품과학회지

1975 .12

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

한국의 국수 산업 발달사

김성곤

식품과학과 산업

2017 .03

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

윤영미 ,  박철수 ,  김지은 외 4명

한국육종학회지

2017 .01

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

Supplementations of Resistant Starches to Asian Noodles

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

Food Science and Biotechnology

2002 .08

국산밀의 폴리페놀 산화 효소 활성과 국수 색과의 관계

강천식 ,  김경훈 ,  박종철 외 5명

한국육종학회지

2011 .01

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

양파분말을 첨가한 국수의 품질과 저장성

김요셉 ,  박나영 ,  노홍균

Food Science and Preservation

2016 .04

시판 국내산 및 수입산 밀가루 특성과 가공적성 평가

강천식 ,  김학신 ,  정영근 외 3명

Food Science and Preservation

2008 .10

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

[S2-3] Noodles in Korean Food and Culture : Present and Future

Mi Sook Cho

한국식품영양과학회 학술대회발표집

2008 .10

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

Characteristics of Korean Style Commercial Dry Noodled

Young-Soo Kim ,  Geun-Seoup Song

Food Science and Biotechnology

2002 .04

Utilization of brown rice flour as a functional ingredient in instant fried noodles

Kim ,  Hyeon Ji ,  Baek 외 9명

Applied Biological Chemistry

2015 .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

Quality Characteristics of Rice Noodles by Manufacture Conditions

Jieun Kwak ,  Mi-Jung Kim ,  Hye Young Pa 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Overview of Korean Noodle Industry

Sung-Kon Kim

Food Science and Biotechnology

1997 .09