연구논문 : 허브를 첨가한 빵,과자류에 대한 대학생의 소비인식과 허브바게트의 관능적 특성 = Original Articles : University Students` Consumptive Perceptions of Bread and Cookies with Added Herbs and Sensory Characteristics of Herb Baguettes

참고문헌 (Reference)

1 Choi SH, "The Sensory Properties and Flavor Components of the White Bread Added with Arrowroot juice" 34 (34): 606-609, 2002

2 Kim NY, "The Physicochemical and Sensory Characteristics of Bread Added with Red Ginseng Powder" 15 (15): 200-206, 2005

3 Sung BS, "Studies on the Physiological and Sensory Properties of Herband Product Development" Chodang University 1-43, 2002

4 Chung HJ, "Screening of electron donating ability antibacterial activity and nitrite scavenging effect of some herbal extracts" 16 (16): 372-377,

5 Kang WW, "Quality Characteristics of the Bread added Persimmon Leaves Powder" 16 (16): 336-341, 2000

6 Kim RY, "Quality Characteristics of White Pan Bread with Kimchi Powder" 15 (15): 340-345, 2005

7 Kim HY, "Quality Characteristics of Cookies Prepared with Varied levels of Shredded Garlics" 34 (34): 637-641, 2002

8 Park GS, "Quality Characteristics of Bread Added with Concentrations of Paecilomyces japonica Powder" 11 (11): 112-119, 2001

9 Choi SN, "Quality Characteristics of Bread Added with Black Sesame Powder" 2 (2): 655-661, 2005

10 Kim OH, "Properties on the Quality Characteristics of Bread Added with Coriander" 17 (17): 269-274, 2001

11 Jeong JR, "Properties on the Quality Characteristics and Microbial Changes during Storage added with extracts from Ulmus cortex" 20 (20): 180-186, 2004

12 Kim HJ, "Properties and Quality Characteristics of the Bread added Moroheiya Powder" 21 (21): 416-421, 2005

13 Chang SS, "National antioxidants from rosemary and sage" 42 : 1102-1106, 1997

14 Paula A, "Fat replacers and the functionality of fat in foods" 5 : 12-19, 1994

15 Monthly Cake and Bread, "Encyclopaedia dictionary of bread and cake" B and C World Ltd 489-491, 2000

16 Lim JK, "Effect of Pigmented Rice on the Quality Characteristics of Baguette" 3 (3): 130-135, 2003

17 Kim JS, "Effect of Green Tea Extract on Quality of Fermented Pan Bread" 15 (15): 12-15, 2002

18 Jeon ER, "Effect of Angelica plant powder on the Quality Characteristics of Butter Cakes and Cookies" 22 (22): 62-68, 2006

19 Kim HC, "Consumer Attitudes towards Food Additives" 15 (15): 126-135, 2005

20 Choi HR, "Antimicrobial and Antioxidative Activities of Foreign and Domestic Herbs" Seoul Womens University 1-14, 2001

21 Kim JY, "A study on the cooking of herb added korean cake" Chodang University 1-43, 2002

22 Park BH, "A study on the Antioxidative Effect and Quality Characteristics of Cookies Made with Lycii Fructus Powder" 21 (21): 94-102, 2005