참고문헌
- Avrami M. 1939. Kinetics of Phase Change I. J. Chem. Phys. 7: 1103-1112. https://doi.org/10.1063/1.1750380
- Avrami M. 1940. Kinetics of Phase Change II. J. Chem. Phys. 8: 212-224. https://doi.org/10.1063/1.1750631
- Avrami M. 1941. Kinetics of Phase Change III. J. Chem. Phys. 9: 177-184. https://doi.org/10.1063/1.1750872
- Cho JS, Choi MY, Chang YH. 2002. Quality characteristics of Sulgiduk added with Lentinus edodes: sing powder. J. East Asian Soc. Dietary Life 12: 55-64.
- Cho JS, Hwang SY. 2008. Food materials. Munundang. Seoul, Korea, p. 67.
- Cho KR. 2007. Quality characteristics of Backsulgi with germinated brown rice flour. Korean J. Food Nutr. 20: 185-194.
- Cho MS, Lee JS, Hong JS. 2008. Quality characteristics of Sulgidduk with paprika. Korean J. Food Cookery Sci. 24: 333- 339
- Choi IJ, Kim YA. 1992. Effect of addition of dietary fibers on quality of Backsulgies. Korean J. Food Cookery Sci. 8: 281-289.
- Chong HS. 1998. Quality characteristics of Paeksolgi added with Omija water extracts. J. East Asian Soc. Dietary Life 8: 173-180.
- Im JS, Park KJ, Kum JS. 1999. Changes in physicochemical properties of Korean rice cake subjected to microwave-drying. Korean J. Food Sci. Technol. 31: 631-637.
- Jang KH, Koo JY, Kim SJ, Seung KR, Lee EK. 2004. Reevaluating the functionality of dieatary fiber. Duksung Bull. Pharm. Sci. 15: 11-22
- Jeong KY, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk with concentrated sweet pumpkin powder. Korean J. Food Cookery Sci. 24: 849-855.
- Jun NY, Kim SO, Han JS. 2006. The quality characteristics of Bacsulgi with sea mustard (Undaria pinnatifida) powder. Korean J. Food Cookery Sci. 23: 591-599.
- Kim HS, Park SJ, Shin SH. 2008. Quality and preservation properties of Sulgidduk added with pine needle powder. J. Human Ecology 12: 151-159.
- 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, Hwang SJ. 2007. Effects of roots powder of balloonflowers on general composition and quality characteristics of Sulgidduk. Korean J. Food Culture 22: 77-82.
- Kim MY, Kim JM, Lee YJ, Heo OS, Kim MR. 2009. Optimization of spirulina added Korean rice cake (Garaeduk) using response surface methodology. J. East Asian Soc. Dietary Life 19: 38-44.
- Kim YH, Choi GS, Son DH, Kim Sh. 1996. Rheological properties of dough with whole wheat flour. J. Korean Soc. Food Sci. Nutr. 25: 817-823.
- Kim YH. 1996. Qualities of bread and changes in phytic acid during breadmaking with whole wheat flour. J. Korean Soc. Food Sci. Nutr. 25: 779-785.
- Kweon SY, Kim JM, Kim JG. 2007. A study on the quality characteristics of Sulgidduk prepared with soyflour. J. East Asian Soc. Dietary Life 17: 118-124.
- National Rural Resources Development Institute, R.D.A. 2006. Seventh revision food composition table Suwon, Korea.
- No SH, Lee MR. 2001. Effects of whole wheat flour on the rheological properties of dough gassing power of yeast. Korean J. Culinary Res. 7: 179-191.
- Oh HE, Hong JS. 2008. Quality characteristics of Sulgidduk added with fresh sweet potato. Korean J. Food Cookery Sci. 24: 501-510.
- Oh MH. 2004. A comparative study of the retrogradation and rheology of Backsulgi with nutriprotein and gelatinized rice powder. J. East Asian Soc. Dietary Life 14: 370-378.
- Park HY, Kim BW, Jang MS. 2008. The effects of added barley (Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J. Food Cookery Sci. 24: 487-493.
- Park MK, Lee JM, Park CH, In MJ. 2002. Quality characteristics of Sulgidduk containing chlorella powder. J. Korean Soc. Food Sci. Nutr. 31: 225-229. https://doi.org/10.3746/jkfn.2002.31.2.225
- Ryu YK, Kim YO, Kim KM. 2008. Quality characteristics of Sulgidduk by the addition of Tofu. Korean J. Food Cookery Sci. 24: 856-860.
- Song JC, Park HJ. 2003. Effect of starch degradation enzymes on the retrogradation of a Korean rice cakes. J. Korean Soc. Food Sci. Nutr. 32: 1262-1269. https://doi.org/10.3746/jkfn.2003.32.8.1262
- Yoon SJ, Hwang SJ. 2006. Quality characteristics of Seolgiddok added with aloe powder during storage. Korean J. Food Cookery Sci. 23: 650-658.