참고문헌
- 한억, 이창호, 정강현. 1994. 죽류 제품 개발 연구. 한국식품 개발 연구원 보고서(11155-0472) 7: 19
- (사)한국영양학회 2005. 한국인 영양 섭취기준. 한국인영양섭취기준위원회
- Farguhar JW. 2002. Effects of plant-based diets high in raw or roasted almonds or roasted almond butter on serum lipoproteins in humans. J Am Col Nutr 22:195
- Hyson DA, Scheeman BO, Davis PA. 2002. Almonds and almond oil have similar effects on plasma lipid and LDL oxidation in healthy men and women. J Nutr 132(4): 703-707 https://doi.org/10.1093/jn/132.4.703
- Jian R, Manson JE, Stampfer MJ, Willet WC, Hu FB. 2002. Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA 288:2554 https://doi.org/10.1001/jama.288.20.2554
- June JH, You JY, Kim HS. 1998. A Study on the development of 'Hodojook'. Korean J Dietary Culture 13(5): 509-518
- Kim JW, Lee JW. 1999. Manufacturing and characteristics of yogurts from milk added with domestic nuts. J Agri Sci Chungnam Nat'l Univ Korea 26(1): 39-49
- Lee HJ, Pak HO, Lee SY. 2005. A study of optimum conditions in preparing gruel with black bean germ sprout source. Korean J Food & Nutr 18(4): 287-294
- Lee SH, Jang MS. 1994. Physicochemical properties of Jatjook as influenced by various levels of pinenut. Korean J Soc Food Sci 10(2): 99-103
- Lovejoy JC, Most MM, Lefevre M, Greenway FL, Rood JC. 2002. Effects of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance in type 2 diabetes. Am J Clin Nutr 76:1000 https://doi.org/10.1093/ajcn/76.5.1000
- Song YS. 1994. Effect of egg yolk on the microstructure and size distribution of mayonnaise. Inje University 10(1): 381-389
- USDA National Nutrient Database for Standard Reference, Release 16. Available from: http://www.narakorea.com. Accessed 2003
- Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics on pine nut gruel. Korean J Food Sci Technol 34(2): 225-231
- Zhang X, Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J Food Sci Technol 35(1): 33-37