인용/피인용
' 물의 경도가 빵의 제조적성에 미치는 영향' 의 참고문헌
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What is magma sea water?
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The impact of natural water quality on baking products in AlbaniaSinani V [2014]
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The effect of water hardness on rheological behavior of doughStefan EM [2015]
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Solvent retention capacity values in relation to hard winter wheat and flour properties and straight-dough breadmaking qualityXiao ZS [2006]
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Official methods of analysis of AOAC international
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Influence of food emulsifiers on pasting temperature and viscosity of various starchesKrog N [1973]
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Hardness in drinking-water
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Flavored and functional water market: Industry perspective, comprehensive analysis and forecast, 2015-2021
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Effects of magma seawater on the prevention of chronic hepatoxicity induced by thioacetamide and its detoxification propertiesLee HJ [2015]
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Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumbZghal MC [2001]
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Changes in mineral elements and phytic acid contents during cooking of three California rice varietiesToma RB [1979]
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Changes in bread firmness and moisture during long-term storageHe H [1990]
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Bread staling studies. I. Effects of surfactants on moisture migration from crumb to crust and firmness values of bread crumbPisesookbunterng W [1983]
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Bottled water - A global market overviewRani B [2012]
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Better-for-you movement leads to record-high US bottled water sales in 2015
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Arabinoxylan and endoxylanases in wheat flour bread-makingCourtin CM [2002]
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Approved Methods of Analysis