참고문헌
- J Jap Cookery Sci v.17 On the expansion factors of Ganjung(Korean rice cookies) Kim K;Yoshimatsu F
- Food Sci Biotechnol v.1 Improvement in the yukwa manufacturing by extrusion process with CO gas injection Kang SH;Ryu GH
- Cereal Chem v.79 Effects of various steeping periods on the physical and sensory characteristics of Yukwa (Korean rice snack) Chun HS;Cho SB;Kim HYL https://doi.org/10.1094/CCHEM.2002.79.1.98
- Rice Production and Utilization Rice snack foods Li CF;Luh SS;Luh BS(ed.)
- Rice Chemistry and Technology Juliano BO
- Cereal Chem v.61 Some physico-chemical and food application characteristics of California waxy rice varieties Bean MM;Esser CA;Nishita KD
- Cereal Chem v.74 Effect of aging on the quality of glutinous rice crackers Noomhorm A;Kongseree N;Apintanapong M https://doi.org/10.1094/CCHEM.1997.74.1.12
- Zeit Allg Microbiol v.13 The microbiology 'brukutu' beer Faparusi SI;Olofinboba MO;Ekundayo JA https://doi.org/10.1002/jobm.3630130705
- J Cereal Sci v.3 Microbiological changes during the traditional production of ogi-baba, West African fermented sorghum gruel Odunfa SA;Adeyele S https://doi.org/10.1016/S0733-5210(85)80027-8
- J Appl Bacteriol v.65 Characteristics of micro-organisms of importance in the fermentation of fufu and ogi-two Nigerian foods Adegoke GO;Babaola AK
- Ecol Food Nutr v.24 A reivew of traditional fermented foods, condiments and beverages in Nigeria:Their benefits and possible problems Uzogara SG;Agu LN;Uzogara EO https://doi.org/10.1080/03670244.1990.9991145
- Korean J Food Sci Technol v.25 Changes in chemical composition of glutinous rice during steeping and quality properties of yukwa Lee YH;Kum JS;Ku KH;Chun HS;Kim WJ
- Nippon Shokuhin Kogyo Gakkaishi v.35 Selective media for enumerating lactic acid bacteria groups from fermented pickles Miyao S;Ogawa T https://doi.org/10.3136/nskkk1962.35.9_610
- Manual of Methods for General Bacteriology Gerhardt P;Murray RGE;Costilow RN;Nester EW;Wood WA;Krieg NR;Phillips GB
- Applied Environ Microbiol v.46 Simple and rapid method for isolating large plasmid DNA from lactic streptococci Anderson DG;Mackay LL
- Official Methods of Analysis(16th ed.) AOAC
- Denpun Kagaku v.37 α-Amylase of Rhizopus niveus: Its isolation and some enzymic properties Yamamoto T;Miyahara I;Yamamoto S
- J Biol Chem v.195 Notes on sugar determination Somogyi M
- J Chin Agric Chem Soc v.32 Protease production by amylolytic fungi in solid state fermentation Yang SS;Huang CI
- SAS for DOS(v 6.07) SAS Institute, Inc.
- Chem Mikrobiol Technol Lebensm v.6 Microbiological aspects of the traditional manufacture of busaa, a Kenyan opaque maize beer Nout MJR
- Appl Environ Microbiol v.60 Degradation of raw starch by wild amylolytic strain of Lactobacillus plantarum Giraud E;Champailler A;Raimbault M
- Appl Environ Microbiol v.62 Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production Brauman A;Keleke S;Malonga M;Miambi E;Ampe F
- Z Naturforsch v.52 Identification of Lactobacillus species associated with selected African fermented foods Olasupo SA;Olukoya DK;Odunfa SA
- Appl Environ Microbiol v.66 Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting Kunene NF;Geornaras I;von Holy A;Hastings JW https://doi.org/10.1128/AEM.66.3.1084-1092.2000
- Int J Food Microbiol v.80 Microbiological and fermentation characteristic of togwa, a Tanzanian fermented food Mugula JK;Nnko SAM;Narvhus JA;S Φ rhaug T https://doi.org/10.1016/S0168-1605(02)00141-1
- Int J Food Microbiol v.19 Microbiological and aromatic characteristics of fermented maize dough for kenkey production in Ghana Halm M;Lillie A;Sorensen AK;Jakobsen M https://doi.org/10.1016/0168-1605(93)90179-K
- Int J Food Microbiol v.65 Characteristics and significance of yeast's involvement in cassava fermentation for 'fufu' production Oyewole OB https://doi.org/10.1016/S0168-1605(01)00431-7
- J Food Sci v.44 Fermentation of cassava (Manihot esculenta Crantz) Ngaba PA;Lee JS https://doi.org/10.1111/j.1365-2621.1979.tb06496.x
- World J Microbiol Biotechnol v.10 Microbiological changes in mawe during natural fermentation Hounhouigan FM https://doi.org/10.1007/BF00144462
피인용 문헌
- The Effects of Germination Conditions on GABA and the Nutritional Components of Barley vol.44, pp.1, 2012, https://doi.org/10.9721/KJFST.2012.44.1.041
- Effects of steeping condition and salinity stress on quality properties in germinated black soybean vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.500
- 유산균 종류와 찹쌀가루의 호화온도 및 발효시간에 따른 약초부각 발효풀의 품질특성 변화 vol.38, pp.2, 2009, https://doi.org/10.3746/jkfn.2009.38.2.201