홍어 분말을 첨가하여 제조한 만두피의 품질특성 = Quality Characteristics of Mandupi with Skate (Raja kenojei) flour

참고문헌 (Reference)

1 강갑석, "성분배합에 따른 만두피의 물성 변화" 한국식품저장유통학회 10 (10): 498-505, 2003

2 박복희, "마가루를 첨가한 국수의 품질 특성" 한국식품조리과학회 22 (22): 173-180, 2006

3 홍선표, "동아즙을 첨가한 국수의 품질 특성" 한국식품과학회 36 (36): 795-799, 2004

4 장혜자, "건강기능성 우렁이 만두제품의 마켓 테스트" 대한지역사회영양학회 11 (11): 650-660, 2006

5 Park WJ., "hysiological Activities of the parts of Skate during Fermentation period" Yosu National University 2002

6 Lee C., "Utilization of Australian wheat for Korean style dried noodle making" 6 : 283-297, 1987

7 Lee MK., "Studits on the amino acid content of Raja skates and trimethylamine" 21 : 253-265, 1996

8 Kim DH., "Rediscovery of dumplings: recovery of sales level before a dumpling market crisis" Weekly Chosun 2006

9 Cha ES., "Quality characteristics of Raja kenojei by cooking conditions during fermentation period" Department of Food and Nutrition Graduate School of Industry Sejong University 2003

10 Kang KS., "Preservative effect of kimchi during storage of seafood bun" 8 (8): 393-398, 2001

11 AOAC, "Official Method of Analysis" Association of Official Analytical Chemists 31-, 1980

12 Yoo BY., "Manufacturing the mucopolysaccharide-protein by improved method and crude calcium using the residue after extract the gelatin from skate cartilage" Chonnam national University 2003

13 Choi JH., "Isolation and Purification of Chondroitin Sulfate from Skate Cartilage. Department of Food Science and Technology" Pukyong National University 2004

14 Cho SH., "Extraction and Characterization of Gelatin and Antimicrobial Peptide from Skate (Raja Kenojei) Skins" Chonnam National University Gwngju 2003

15 Heo J., "Donguibogam" Gukillmoonhsa Co 1991

16 Kim HS., "Development of composite flours and their products utilizing domestic raw materials physical and chemical properties and nutritional test of composite flour material" 5 (5): 25-35, 1973

17 Bergman CJ., "Development of a high-temperature-dried soft wheat pastasupplemented with cowpea (Vigna unguiculta (L.) Walp). cooking quality, color and sensory evaluation" 71 (71): 523-527, 1994

18 Cho EJ., "Changes of the quality during storage of Raja kenojei meat" Department of Food and Development and Technology Graduate School of Industry Kyungsung University 1994

19 Lee YS., "A study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch" 16 (16): 1604-1612, 2000

20 Pyun JW., "A study on the characteristics of mandu-pi differing in roasted soy flour content" 14 (14): 287-292, 2001