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Volumn 23, Issue 4, 2017, Pages 664-667

Investigation on the use of hemp flour in cookie production

Author keywords

Hemp flour; Organoleptic evaluation; Production technology; Quality; Sugar cookies

Indexed keywords


EID: 85026914766     PISSN: 13100351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)

References (13)
  • 1
    • 0003166854 scopus 로고    scopus 로고
    • Occurrence of “omega-3” stearidonic acid (Cis-6,9,12,15-octadecatetraenoic acid) in hemp (Cannabis sativa L.) seed
    • Callaway, J., T. Tennila and D. Pate, 1996. Occurrence of “omega-3” stearidonic acid (cis-6,9,12,15-octadecatetraenoic acid) in hemp (Cannabis sativa L.) seed. Journal o of the International Hemp Association. 3 (2): 98-103.
    • (1996) Journal O of the International Hemp Association , vol.3 , Issue.2 , pp. 98-103
    • Callaway, J.1    Tennila, T.2    Pate, D.3
  • 3
    • 0012082444 scopus 로고    scopus 로고
    • Phyisical evidence for the antiquity of Cannabis sativa L. (Cannabaceae
    • Fleming, M. P. and R. C. Clarke, 1998. Phyisical evidence for the antiquity of Cannabis sativa L. (Cannabaceae). Journal of the International Hemp Association, 5 (2): 80-92.
    • (1998) Journal of the International Hemp Association , vol.5 , Issue.2 , pp. 80-92
    • Fleming, M.P.1    Clarke, R.C.2
  • 5
    • 22044445506 scopus 로고    scopus 로고
    • Celiac disease: From inflammation to atrophy: A long-term follow-up study
    • Lähdeaho, M. L., K. Kaukinen and P. Collin, 2005. Celiac disease: from inflammation to atrophy: a long-term follow-up study. J. Pe-diatr. Gastroenterol. Nutr., 41 (1): 44-48.
    • (2005) J. Pe-Diatr. Gastroenterol. Nutr. , vol.41 , Issue.1 , pp. 44-48
    • Lähdeaho, M.L.1    Kaukinen, K.2    Collin, P.3
  • 7
    • 33746905056 scopus 로고    scopus 로고
    • Hemp foods in North America
    • Leson, G., 2006. Hemp foods in North America. Journal of Industrial Hemp., 11 (1): 87-93.
    • (2006) Journal of Industrial Hemp , vol.11 , Issue.1 , pp. 87-93
    • Leson, G.1
  • 9
    • 85026895848 scopus 로고    scopus 로고
    • A guide to the Methods of Analyzing Food Quality and Safety
    • Moscow
    • Skurikhin, I. M. and V. A. Tutelyan, 1998. A guide to the Methods of Analyzing Food Quality and Safety. Brandes, Medicine, Moscow, pp. 223-240 (Ru).
    • (1998) Brandes, Medicine , pp. 223-240
    • Skurikhin, I.M.1    Tutelyan, V.A.2
  • 10
    • 85023159357 scopus 로고    scopus 로고
    • Technological and nutritional aspect of different hemp types addition: Comparison of flour and whole meal effect
    • Švec, I., M. Hrušková and I. Jurinová, 2015. Technological and nutritional aspect of different hemp types addition: Comparison of flour and whole meal effect. Croat. J. Food Sci. Technol. 7 (2): 68-75 (Cz).
    • (2015) Croat. J. Food Sci. Technol. , vol.7 , Issue.2 , pp. 68-75
    • Švec, I.1    Hrušková, M.2    Jurinová, I.3
  • 11
    • 85026910579 scopus 로고    scopus 로고
    • Flour confectionery products for the gluten-free diet
    • Vishnyak, M. N., 2009. Flour confectionery products for the gluten-free diet. Polzunovsky Almanac, 2: 95-96 (Ru).
    • (2009) Polzunovsky Almanac , vol.2 , pp. 95-96
    • Vishnyak, M.N.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.