References
- AOAC. 1995. Official Method of Analysis of AOAC Intl. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA
- Bae YH, Kim KM, Na YS, Park LS, Bae YJ, Yoon JY, Jun JW. 2001. The gruel of Korea. Hollym Corp., Seoul, Korea, pp. 1-2
- Han SH, Oh MS. 2001. A comparative study on quality characteristics of Jook (traditional Korean rice gruel) made of imported and domestic rices(Chuchung byeo). Korean J. Soc. Food Cookery Sci. 17: 604-610
- Hwang HS. 1998. Courtly Food of the Yi-Dynasty. Institute of Korean Royal Cuisine. Seoul, Korea. p. 66
- In YM, Jung JK. 2001. A review on the change of physicochemical quality during heating of milk. J. Korean Dairy Technol. Sci. 19: 13-21
- Jang JS, Park YS. 2007. Changes in properties of jeung-pyun prepared with the addition of milk. Korean J. Food Cookery Sci. 23: 354-362
- Jung KW. 2002. Market trends of retort pouch & instant rice. In: Food World (vol. 3). Korea Food Information, Seoul, Korea, pp. 88-93
- Kang KH, Noh BS, Seo JH, Hur WD. 1998. Food Analytics. Sung Kyun Kwan University Press. Seoul, Korea, pp. 109-110
- Kim MS, Ahn ES, Shin DH. 1993. Characteristic of yoghurt containing puffed rice flour. Korean J. Food Sci. Technol. 25: 258-263
- Kim ES. 2002. Korean food. Moonjisa. Daegu, Korea, p. 381
- Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J. Food Sci. Technol. 36: 410-415
- Kim JW, Cho SH, Ji ES, Cha WS. 2003. Food technology. Munundang. Seoul, Korea, pp. 44-45
- Kim YS, Kim JB, Lee ShY, Pyun YR. 1984. Rheological properties of gelatinized dilute rice starch solutions. Korean J. Food Sci. Technol. 16: 11-16
- Ko YT. 1997. The preparation of yogurt from egg white powder and milk products. Korean J. Food Sci. Technol. 29: 546-554
- Lee GCh, Kim JE, Kim SJ. 2004. Quality characteristics of tarakjuk (milk-rice porridge) with different roasting conditions during refrigerated storage. Korean J. Food Cookery Sci. 20: 342-351
- Lee GJ, Kim SJ, Koh BK. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of tarakjuk. Korean J. Food Sci. Technol. 35: 905-913
- 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: 287-294
- Lee JE, Suh MH, Lee HG, Yang ChB. 2002. Characteristics of Job's tear gruel by various mixing ratio, particle size and soaking time of Job's tear and rice flour. Korean J. Soc. Food Sci. 18: 193-199
- Lee KO. 2006. Market trends of instant rice & instant porridge. In: Food World (Vol. 7). Korea Food Information, Seoul, Korea, pp. 54-59
- Lee SW, Bae SK, Rhee Ch. 2000. Studies on the physico - chemical properties of the pine nut's grule during storage. Korean J. Food Sci. Technol. 32: 140-146
- Lim YH. 1992. Sensory and mechanical of tarakjook (rice gruel cooked with milk) by ratio of raw meterials and cooking methods. Natural Science Taejon Univ. 3: 171-180
- Shin MH, Lee SO, Nam SM. 2006. Korean traditional food. Baeksan publishing Co., Seoul, Korea, p. 27
- SPSS. 1999. Statistical Package for Social Science for Windows. Rel. 10.0. SPSS Inc., Chicago, IL, USA
- Williams PC, Kuzina FD, Hlynka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-421
- Yoon SK, Oh HI, Lee HJ, Moon TH, Noh BS. 2004. Food chemistry. Soohaksa. Seoul, Korea, pp. 87-100, 365-377
- Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J. Food Sci. Technol. 34: 225-231