참고문헌
- 한국의 동충하초 성재모
- 圖說漢方醫藥大事典(中國藥學大典) v.3 陳存人
- Korean J. Seric. Sci. v.41 no.1 Cultural Condition and Morphological Characteristics of Paecilomyces japonica for Artificial Cultivation Nam, Sung-Hee;Jung, I-Yeon;Ji, Sang-Duk;Cho, Sae-Yun
- 식품과학과 산업 v.32 no.3 동충하초;새로운 기능성식품 소재 한대석;송효남;김상희
- 日本冬蟲夏草末期がンヘの조(한자가 없습니다. ^^)戰 失萩信夫;尹丹仁朗
- A New Type Cordyceps sp. Kor. J. Pharmacogn. v.31 no.2 Pharmacological Activities of Paecilomyces japonica Shim, J.Y.;Lee, Y.S.;Lim, S.S.;Shin, K.H.
- 월간 제과제빵 v.8 no.34 건강빵류의 품질개선 박상봉
- Korean J. Soc. Food Sci. v.14 no.2 Development of Buckwheat Bread: 1. Effects of Vital Wheat Gluten and Water-Soluble Gums on Dough Rheological Preperties Chung, J.Y.;Kim, C.S.
- Korean J. Soc. Food Sci. v.13 no.1 Comparison of Some Characteristics Relevant to Rice Bread Processing between Brown and Milled Rice Kang, M.Y.;Choi, Y.H.;Choi, H.C.
- Korean J. Soc. Food Sci. v.12 no.2 Effect of Addition of Enzyme-Resistant Starch on Texture Characteristics of Corn Bread Joe, A.R.;Ahn, S.Y.
- Korean J. Food Sci. Tec. v.30 no.5 Effect of Sorghum Flour Addition on the Quality Characteristics of Muffin Im, J.G.;Kim, Y.S.;Ha, T.Y.
- Bread making v.346 Baking bahavior of whole wheat flour and non-wheat cereals Eliasson, A.C.;Larsson, K.
- Korean J. Food Sci. Tec. v.30 no.3 Bread Properties Utilizing Extracts of Pine Needle according to Preparation Method Kim, E.J.;Kim, S.M.
- J. Kokrean Soc. Food Sci. Nutr. v.28 no.1 Effect of Leek(Allium tuberosum) Powder on Physicochemical and Sensory Characteristics of Breads Jung, H.S.;Noh, K.H.;Go, M.K.;Song, Y.S.
- Korean J. Food & Nutr. v.11 no.6 Sensory Characteristics of Green Tea Breads Kim, J.S.
- M. J. Korean Soc. Food Sci. Nutr. v.25 no.4 Preparation of High-Fiber Bread with Soybean Curd Residue and Makkolli(Rice Wine) Residue Cho, M.K.;Lee, W.J.
- J. Korean Soc. Food Sci. Nutr. v.26 no.1 Variation of Retrogration and Preference of Bread with Added Flour of Angelica keiskei Koidz during the Storage Choi, O.J.;Jung, H.S.;Ko, M.S.;Kim, Y.D.;Kang, S.K.;Lee, H.C.
- J. Korean Soc. Food Sci. Nutr. v.28 no.6 Effects of Job's Tears Powder and Green Tea Powder on the Characteristics of Quality of Bread Park, K.S.; Lee, S.J.
- Korean J. Soc. Food Sci. v.16 no.3 Effect of Spice Powder on the Characteristecs of Quality of Bread Kim, M.L.;Park, K.S.;Park, C.S.;An, S.H.
- Official Methods of Analysis. 945.42, 943.02(15th ed.) A.O.A.C
- Cereal Chem. v.64 no.22 Addition of sucrose fatty acid ester emulsifiers to spongy cakes Pierce, M.M.;Walker, C.E.
- 1995년도 관능검사 Workshop 식품관능검사
- 2000년도 관능검사 Workshop 산업체에서의 관능검사
- 식품의 관능검사 김광옥;이영춘
- SAS 통계자료 분석 박병선;한정혜;조중재
- 윈도우형 SAS를 이용한 통계자료 분석 송문섭
- Cereal Chem. v.68 no.4 Gas retention of different cereal flours He, H.;Hoseney, R.C.
- 밀과 메밀의 혼합비율에 따른 제빵특성 정지영;김창순;김혁일
- 제빵이론과 실제
- 제빵이론
- 제과제빵과학 김성곤;조남지;김영호(공저)
- 식품분석학 영남식품분석 교재편찬위원회
- J. Soc. Food Sci. Tec. v.27 no.5 Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation, Texture and Microstructure of Cooked Rice Choi, S.G.;Rhee, C.
- Korean J. Soc. Food Sci. v.16 no.4 Quality Characteristics of the Berad added Persimmon Leaves Powder Kang, W.W.;Kim, G.Y.;Kim, J.K.;Oh, S.L.
- Korean J. Soc. Food Sci. v.15 no.4 Effect of Green Tea Addition on th quality of White Bread Im, J. G.;Kim, Y.H.