분리대두단백질 종류에 따른 증편의 품질특성 = A study on the Quality Properties of Jeung-pyun added SPI(Soybean protein isolate)

참고문헌 (Reference)

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10 AOAC, "Official Methods of Analysis of 16th ed" The Scientific Association Dedicated to Analytical Excellence 17-24, 2000

11 Bae SH, "Effect of Soybean Protein Isolate on the Baking Qualities of Bread" 30 (30): 1295-1300, 1998

12 Lee KA, "Effect of Isolated Soy Protein on Sponge Cake Quality" 13 (13): 299-303, 1997

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14 AACC, "Approved Methods of the AACC" AACC 2000

15 AACC, "Approved Methods Method 10-91 approved 4-68" American Association of Cereal Chemists 1984