참고문헌
- J. Korean Soc. Food Sci. Nutr. v.27 Lipid content and fatty acid composition of ommercial fatty processed food(Ⅱ) Kim,J.H.;Kim,B.S.;Park,G.Y.;KIm,E.S.;Lee,G.H.
- Korean J. Soc. Food Sci. v.13 Cooking quality of noodle affected by additives Yoo,K.W.;Kim,Y.S.
- Korean J. Food Sci. Technol. v.29 Gomparison of noodle-related characteristics of domestic and imported wheat Lee,S.Y.;Hur,H.S.;Song,J.C.;Park,N.K.;Chung,W.K.;Nam,J.H.;Chang,H.G.
- Korean J. Food Sci. Technol. v.24 Quality evaluation of tangmyon prepared from sweet potato and/or corn starches Ko,C.H.;Kim,S.K.
- Korean J. Food Sci. Technol. v.22 The sensory characteristics of tangmyon as affected by production methods and the contents of corn starch Park,O.J.;Kim,K.O.;Kim,S.K.
- Korean J. Food Sci. Technol. v.26 Prediction of shelf-life on instant noodle by hexanal content Kim,B.S.;Kim,S.K.
- Korean J. Food Sci. Technol. v.25 Kinds and changes in the amount of flavor compounds formed during storage of the ramyon Choe,E.;Kang,W.S.;Chang,Y.S.
- Korean J. Food Sci. Technol. v.23 Effects of salt and alkaline reagent on rheological properties of instant noodle flour differing in protein content Chung,G.S.;Kim,S.K.
- Korean J. Food Sci. Technol. v.23 Effect of freeze storage temperature on the storage stability of frozen mandu Jeong,J.W.;Jo,J.H.;Kim,Y.D.;Kwon,D.J.;Kim,Y.S.
- Korean J. Food Sci. Technol. v.23 Change in quality of frozen breaded raw shrimp by storage emperature fluctuation Jeong,J.W.;Jo,J.H.;Lim,S.D.;Kang,T.S.
- Korean J. Food Nutr. v.9 Effect of starches on texture and sensory properties of frozen noodle Hong,H.D.;Kim,K.T.;Kim,J.S.;Kim,S.S.;Seong,H.M.
- Korean J. Food Sci. Technol. v.27 Optimization of preparation of rice-based infant foods using freeze drying process Kim,K.O.;Choi,H.J.
- Korean J. Food Sci. Technol. v.28 Retail distribution temperature and quality status of fried-frozen Korean meat ball products Yun,S.H.;Yoon.J.Y.;Lee,S.R.
- Korean J. Food Sci. Technol. v.29 Preparation of seasoned and semi-dried horse mackerel by cold air drying and quality of its product during partially frozen storage Yang,S.T.
- J. Food Sci. v.57 Formulation, evaluation and peanut fours using mixture response surface methodology Holt,S.D.;Resurrecion,A.V.A.;Mcwattrs,K.H.
- J. Food Sci. v.58 singlescrew extrusion of defatted soy flour, corn starch and raw beef blends Park,J.;Rhee,K.S.;Kim,B.K.;Rhee,K.C.
- Cereal Chem. v.67 Chinese wet noodle formulation: a response surface methodology study Shelke,K.;Dick,J.W.;Holm,Y.F.;Loo,K.S.
- Food Eng. Progress v.1 Study upon the optimization and interaction effects for the food mixture product Yoon,W.B.;Kim,B.Y.;Shin,D.H.
- Food Eng. Progress v.1 Optimization for the process of osmotic dehydration of carrots using response suface methodology Youn,K.S.;Choi,Y.H.
- J. Korean Soc. Food Sci. Nutr. v.28 Sensory properties and optimization of Tangsuyuk batter ingredients Lee,K.S.;Lee,H.G.;Park,K.H.
- J. Food Sci. v.60 Enzymatic hydrolysis of crayfish processing by-products Baek,H.H.;Cadwallader,K.R.