RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재

      클로렐라 추출물 첨가 국수의 품질 특성 = Quality Characteristics of Noodle Added with Chlorella Extract

      한글로보기

      https://www.riss.kr/link?id=A352826

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      참고문헌 (Reference)

      1 "클로렐라 추출물 현황 및 전망" 35 (35): 64-69, 2002

      2 "조류( Algae)의 산업적 이용" 15 (15): 19-24, 2002

      3 "관능검사 방법 및 응용" 신광출판사 124-147, 1997

      4 "YK. Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J. Korean Agric. Chem. Soc. 36" 80-,

      5 "Shelf-life extension of noodle and rice cake by the addition of plantain." 15 (15): 68-72, 1999

      6 "Shelf life extension of white rice cake and wet noodle by the treatment with chitosan." 32 (32): 828-833, 2000

      7 "Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts" 30 (30): 1197-1202, 1998

      8 "Quality of wet noodle prepared with wheat flour and mushroom powder." 30 (30): 1373-1380, 1998

      9 "Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J" 43 (43): 271-276, 2000

      10 "Quality characteristics of wet noodle with maesil(Prunus mume) juice." 18 (18): 527-535, 2003

      1 "클로렐라 추출물 현황 및 전망" 35 (35): 64-69, 2002

      2 "조류( Algae)의 산업적 이용" 15 (15): 19-24, 2002

      3 "관능검사 방법 및 응용" 신광출판사 124-147, 1997

      4 "YK. Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J. Korean Agric. Chem. Soc. 36" 80-,

      5 "Shelf-life extension of noodle and rice cake by the addition of plantain." 15 (15): 68-72, 1999

      6 "Shelf life extension of white rice cake and wet noodle by the treatment with chitosan." 32 (32): 828-833, 2000

      7 "Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts" 30 (30): 1197-1202, 1998

      8 "Quality of wet noodle prepared with wheat flour and mushroom powder." 30 (30): 1373-1380, 1998

      9 "Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J" 43 (43): 271-276, 2000

      10 "Quality characteristics of wet noodle with maesil(Prunus mume) juice." 18 (18): 527-535, 2003

      11 "Quality characteristics of wet noodle with Lycii fructus powder." 35 (35): 77-83, 2000

      12 "Quality characteristics of wet noodle added with powder of Opuntia ficus-indica." 31 (31): 1604-1612, 1999

      13 "Quality characteristics of noodle with health-functional enzyme resistant starch." 32 (32): 328-334, 2000

      14 "Quality characteristics of barley β-glucan enriched noodles." 35 (35): 405-409,

      15 "Quality characteristics of Sulgidduk containing chlorella powder." 31 (31): 225-229, 2002

      16 "Properties of wet noodle changed by the addition of whey powder." 32 (32): 1073-1078, 2000

      17 "Preparation of noodle with laver powder and its characteristics." 32 (32): 298-305, 2000

      18 "NH. Studies on quality of noodle products as influenced by mugwort content. J. Sci. Technol. 1" 231-,

      19 "Influence of konjac flour addition on the rheorogical properties of wheat flour noodle." Sookmyung Univ. 1999

      20 "Effects of alkaline reagent on the rheological properties of wheat flour and noodle property." 28 (28): 58-65, 1996

      21 "Effects of Poria cocos powder on wet noodle qualities" 41 (41): 539-544, 1998

      22 "Effect of whole soy flour on the properties of wet noodle." 16 (16): 417-422, 2003

      23 "Effect of synnemata of Beauveria bassiana on the properties of noodle." 16 (16): 158-164, 2003

      24 "Effect of soybean protein isolate on the properties of noodle." 30 (30): 1301-1306, 1998

      25 "Effect of rice bran dietary fiber on flour rheology and quality of wet noodles." 29 (29): 90-95, 1997

      26 "Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle(Ⅰ)." 17 (17): 373-379, 2001

      27 "Effect of mulberry leaves powder on the cooking characteristics of noodle." 18 (18): 632-636, 2002

      28 "Effect of hot water extract powder from safflower (Carthamus tinctorius L.) seed on quality of noodle." 31 (31): 460-464, 2002

      29 "Effect of fructooligosaccharide and chlorella powder on Kimchi fermentation." 31 (31): 760-764, 2002

      30 "Effect of dandelion on the extention of shelf-life of noodle and rice cake." 15 (15): 121-126, 1999

      31 "Effect of chlorella growth factor on quality of bread." 18 (18): 356-364, 2003

      32 "Effect of Bakjakyak(Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle." 18 (18): 311-319, 2003

      33 "DH. Effect of chlorella cellular powder on the growth of lactic acid bacteria. Master Thesis" Korea Univ. seoul.1980

      34 "Cooking properties of buckwheat noodles added Aster scaber Thunb juice." 27 (27): 501-507, 1998

      35 "A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch." 16 (16): 681-688, 2000

      36 "A study of dried noodles prepared from composite flours utilizing job's tears and wheat flour." 8 (8): 325-329, 1995

      더보기

      동일학술지(권/호) 다른 논문

      동일학술지 더보기

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2013-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2007-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2006-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2005-01-01 평가 등재후보학술지 유지 (등재후보1차) KCI등재후보
      2003-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.55 0.55 0.67
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.74 0.76 1.104 0.11
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼