씨리얼바 제조 및 품질특성 = Development and Quality Properties of Cereal Bars

참고문헌 (Reference)

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8 "Influence of chemical and physical modification of soft wheat protein of sugar-snap cookie dough consistency" 67 73-7, 1990

9 "Effect of various sugars on the quality of baked cookies. Cereal Chem. 69" 160-163, 1992

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11 "Comparative physicochemical and sensory quality characteristics of cookies added with barleys and oatmeals. Korean J. Soc. Food Cookery Sci." 18 : 238-246, 2002

12 "Cereal Bar: They're not just for breakfast anymore. American Association of Cereal Chemist." 48 : 70-72, 2003

13 "Association of Official Analytical Chemists. 15th ed." washington d.c : 1990

14 "Approved Method of AACC. American Association of Cereal Chemists." 2000

15 "A study on the breakfast habits of salaried people in Seoul. Korean J. Soc. Food Cookery Sci." 4 : 119-128, 2002