참고문헌
- 김호철, 2001. 한약 약리학. 집문당. 서울. pp 222-224
- 김창민. 1998 중약대사전. 정담. 서울. pp 1787-1788
-
정동희, 1984. 보리의
${\beta}$ -glucan과 품질. 농촌진흥청 연구지도 속보, 9, 10월호. pp 3 - 김광옥, 이영춘, 김상숙, 성내경. 1997. 관능검사방법 및 응용. 신광출판사. 서울 pp 131
- 송운섭, 이영조, 조신섭, 김병천. 1993. SAS를 이용한 통계자료분석. 자유아카데미. 서울
- 윤숙자, 홍진숙, 이정숙, 손정우, 정재홍, 명춘옥, 신애숙. 1993. 한국전통음식. 열린마당. 서울. pp 33-35
- AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC. U.S.A. pp 777-784
- Cha GH, Shim YH, Lee HG. 2000. Sensory and physico-chemical characteristics and storage time of Daechu-Injeulmi added with various levels of jujube powder. Korean J Soc Food Cookery Sci 16(6): 609-610
- Cha GH, Lee HG. 2001. Sensory and physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube. Korean J Soc Food Cookery Sci 17(1): 29-32
- Cho JA, Cho HJ. 2000. Quality properties of Injulmi made with Black rice. Korean J Soc Food Cookery Sci 16(3): 226-228
- Choi OB, Cho DB, Kim DP. 1996. The components of cultivated poria cocos. Korean J Soc Food Sci Nutr 9(4): 438-440
- Dago Corporation. 1999. Rheology data system. Ref No 3. p.22
- Hong JS. 2002. Quality characteristics of Daechu Injeolmi prepared by addition of Jujube powder, J Korean Soc Food Sci Nutr 31(4): 642-647 https://doi.org/10.3746/jkfn.2002.31.4.642
- Kang AS, Kang TS, Shon HR, Son SM, Kang MS, Kim GP, Lee JS. 1999
- Studies on improvement of artificial cultivation and antioxidative activity of poria cocos. Korean J Mycol 27(6): 378-380
- Kim KJ, Oh OJ. 1997. A study on preparation and the standard recipe of premixed Gam-Injulmi rice cake. J East Asian Soc Dietary Life 7(1): 47-48
- Kwon MS, Chung SK, Choi JU, Song KS, Lee IS. 1999. Antimicrobial and antitumor activity of triterpenoids fraction from Poria cocos Wolf. J Korean Soc Food Sci Nutr 28(5): 1029-1033
- Kwon MY, Lee YK, Lee HG. 1995. Sensory and mechanical characteristics of Heunmi-Nokcha-Injulmi supplemented by green tea powder. Korean Home Economics Association 34(2): 329-331
- Kwon MY, Lee YK, Lee HG. 1996. Sensory and mechanical characteristics of Heunmi-Nokcha-Injulmi supplemented by Infused green tea powder. Korean Home Economics Association 34(3): 233-236
- Lee SM, Cho JS. 2001. Sensory and mechanical characteristics of Surichwi-Injeulmi by adding Surichwi contents. Korean J Soc Food Cookery Sci 17(1): 1-6
- Lee MG, Kim SS, Lee SH, Oh SL, Lee SW. 1990. Effects on retrogradation of Injeulmi(Korean glutinous rice) added with the macerated tea leaves during storage. J Korean Agric Chern Soc 33(4): 277-281
- Lee HG, Yoon HY. 1995. Sensory and mechanical characteristics of Ssuck-Injulmi supplemented by Mugworts. Korean J Soc Food Cookery Sci 11(5): 463-466
- Lee HG, Cha GH, Park JH. 2004. Quality Characteristics of Injeulmi by Different Ratios of Kugija powder. Korean J. Food Cookery Sci 20(4): 409-417
- Lee IE, Rhee HS, Kim SK. 1983. Textural changes of glutinous rice cakes during storage. Korean J Food Sci Technol 15: 379-383
- Yoon GS, Koh HY. 1998. Preparation of waxy barley cake and its quality characteristics. Korean J Soc Food Sci Nutr 27(5): 890-896