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품종 논문 : 적립계 저단백 수발아저항성 과자용 밀(Triticum aestivum L.) 고소

강천식 ( Chon Sik Kang ) 정영근 ( Young Keun Cheong ) 김경훈 ( Kyeong Hoon Kim ) 김학신 ( Hag Sin Kim ) 손재한 ( Jae Han Son ) 김경호 ( Kyong Ho Kim ) 박종철 ( Jong Chul Park ) 김대호 ( Dae Ho Kim ) 최진경 ( Jin Kyeong Choi ) 배정숙 ( Jeong Suk Bae ) 김기종 ( Kee Jong 2015년

논문상세정보
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' 품종 논문 : 적립계 저단백 수발아저항성 과자용 밀(Triticum aestivum L.) 고소' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • cookie
  • goso
  • keumkang
  • wheat
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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' 품종 논문 : 적립계 저단백 수발아저항성 과자용 밀(Triticum aestivum L.) 고소' 의 참고문헌

  • 한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성
    장학길 한국식품과학회지 36 (5) : 754 ~ 760 [2004]
  • 적립계 내한 내수발아성 제면용 밀(Triticum aestivum L.) ‘수안’
    강천식 한국육종학회지 46 (3) : 260 ~ 267 [2014]
  • 연질밀의 품종별 이화학적 특성 및 제품의 제조적성
    박영서 한국식품과학회지 39 (4) : 412 ~ 418 [2007]
  • 백립계 다수성 붉은곰팡이병 중도저항성 제면용 밀 신품종 “적중밀”
    박철수 한국육종학회지 40 (3) : 308 ~ 313 [2008]
  • 국산밀 품종의 밀가루 특성과 가공적성 I. 밀가루 특성
    강천식 한국육종학회지 42 (1) : 61 ~ 74 [2010]
  • 국내산 밀 브랜드 “참들락”의 품질 특성
    강천식 한국식품저장유통학회지 15 (2) : 219 ~ 224 [2008]
  • The importance of flour particle size in the mechanical dough development bread process
    Lorenz K Newzeland J. Technol 2 : 27 ~ 31 [1986]
  • Sweet wheat
    Nakamura T Genes Genet. Syst 81 : 361 ~ 365 [2006]
  • Standard of research and analysis for agricultural technology : 339 ~ 365
    RDA [2012]
  • Relationship between physicochemical characteristics of flour and sugar snap cookie quality in Korean wheat cultivar
    Kang CS Int. Food Res. J 21 : 617 ~ 624 [2014]
  • Note on the sodium dodecyl sulfate test of bread making quality: Comparison with Pelschenke and Zeleny tests
    Axford DWE Cereal Chem 56 : 582 ~ 584 [1979]
  • New wheat variety, “Olmil”
    Park RK Res. Rep. RDA 19 : 97 ~ 101 [1977]
  • New early maturing, semi-dwarf, lodging resistant, high yielding and good quality soft wheat variety “Urimil”
    Ha YW Res. Rept. RDA 34 : 1 ~ 4 [1992]
  • Molecular genetic of puroindolines and related genes : Allelic diversity in wheat and other grasses
    Bhave M Plant Mol. Biol 66 : 205 ~ 219 [2008]
  • Ministry of Agriculture, Food and Rural Affairs statistical yearbook : 250 ~ 293
    MAFRA [2014]
  • Flour quality characteristics of Korean waxy wheat lines
    Park CS Korean J. Crop Sci 46 : 360 ~ 366 [2001]
  • Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin
    임정대 Preventive Nutrition and Food Science 11 (3) : 243 ~ 252 [2006]
  • Effects of allelic variations in Wx-1, Glu-D1, Glu-B3 and Pinb-D1loci on flour characteristics and white salted noodlemaking quality of wheat flour
    Kang CS Cereal Chem 89 : 296 ~ 306 [2012]
  • Changes in gas production and retention in non-prepermented frozen wheat doughs
    El-Hady EA Cereal Chem 73 : 472 ~ 477 [1996]
  • Association of Puroindolines Genotypes and Grain Properties, Milling Performances and Physical Properties of Flour in Korean Wheats
    박철수 한국작물학회지 54 (3) : 249 ~ 259 [2009]
  • Approved Methods of the AACC
  • A procedure to measure amylase in cereal starches and flours with concanavalian
    Gibson TS Am. J. Cereal Sci 25 : 111 ~ 119 [1997]
  • A new high milling, early maturity, semi-dwarf and white grain wheat variety “Keumkangmil”with good bread quality
    Nam JH RDA J. Crop Sci 40 : 81 ~ 87 [1998]
  • A new high milling and yield wheat variety “Gobunmil”with good quality
    Nam JH RDA J. Crop Sci 39 : 108 ~ 112 [1997]
  • A New White Wheat Cultivar, “Jokyoung” for Bread Making
    황종진 한국육종학회지 38 (2) : 139 ~ 140 [2006]
  • 2010 Project plan for collaborative research program to develop new variety of winter crop : 56 ~ 77
    RDA [2010]
  • 2009 Project plan for collaborative research program to develop new variety of winter crop : 79 ~ 114
    RDA [2009]
  • 2008 Project plan for collaborative research program to develop new variety of winter crop : 85 ~ 117
    RDA [2008]