References
- AOAC. 2012. Official methods of analysis (19th Ed). Association of Official Analtical Chemists, Washington DC, USA. pp 33-36
- Bae HC, Paik SH, Nam MS. 2004. Fermentation properties of rice added yogurt made with various lactic acid bacteria. J Arim Sci Technol 46(4):677-686
- Harte F, Luedecke L, Swanson B, barbosa-Canovas GV. 2003. Low-fat set yogurt made from milk subjected to combinations of high hydrostic pressure and thermal processing. J Dairy Sci 86(4):1074-1082 https://doi.org/10.3168/jds.S0022-0302(03)73690-X
- Hong OS, Ko YT. 1991. Study on preparation of yogurt from milk and rice. Korean J Food Sci Technol 23(5):587-592
- Jung HA, Kim AN, Ahn EM, Kim YJ, Park SH, Lee JE, Lee SM. 2011. Quality characteristic of curd yogurt with sweet pumpkin. Korean J Food Preserv 18(5):714-720 https://doi.org/10.11002/kjfp.2011.18.5.714
- Kim AN, Jung HA. 2013. Quality characteristic of curd yogurt supplemented with jujube hot-water extracts. J East Asian Soc Dietary Life 23(1):69-77
- Kim KH, Ko YT. 1993. The preparation of yogurt from milk and cereals. Korean J Food Sci Technol 25(2):130-135
- Kim MS, Ahn ES, Shin DH. 1993. Characteristic of yoghurt containing puffed rice flour. Korean J Food Sci Technol 25(3):258-263
- Korean Food Standards Codex. 2015. Food-specific standards and criteria. Available from: http://fse.foodnara.go.kr/residue/RS/jsp/menu_02_01_03.jsp?idx=43. Accessed August 27, 2015
- Ko YT. 1995. The effect of egg white powder addition on acid production by lactic acid bacteria and quality of curd yogurt. Korean J Food Sci Technol 27(4):458-463
- Lee EH, Nam ES, Park SI. 2002. Characteristics of curd yogurt from milk added with Maesil (Prunus mume). Korean J Food Sci Technol 34(3):419-424
- Lee JH, Lee KS, Lee JK, Han KH, Oh MJ. 1999. Preparation and characteristic of curd yogurt from mlk added with purple sweet potato. Korean J Postharvest Sci Technol 6(4):442-447
- Lee JH, Hwang HJ. 2006. Quality characteristic of curd yogurt with Rubus coreanum Miqual juice. Korean J Culin Res 12(2):195-205
- Lee IS, Lee SO, Kim HS. 2002. Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) Bail. J Korean Soc Food Sci Nutr 31:411-416 https://doi.org/10.3746/jkfn.2002.31.3.411
- Min BY. 1990. Development direction of rice processed foods. Korean J Food Sci Technol 23(1):27-41
- Mok CK, Han JS, Kim YJ, Kim NS, Kwon DY, Nam YJ. 1991. Lactic acid fermentation of rice and quality improvement by amylolytic enzyme treatment during fermentation. Korean J Food Sci Technol 23(6):739-744
- Paik JH, Ko YT. 1992. Effect of storage period of rice on quality of rice added yogurt. Korean J Food Sci Technol 24(5):470-476
- Shin DH. 1989. A yogurt like product development from rice by lactic acid bacteria. Korean J Food Sci Technol 21(5):686-690
- Shin JH, Kim GM, Kang MJ, Yang SM, Sung NJ. 2010. Preparation and quality characteristic of yogurt with black galic extracts. Korean J Food Cook 26(3):307-313
- Song JC, Park HJ. 2006. The technology of food processing. Yurim Co., Seoul, Korea. p 316
- Suh HJ, Kim YS, Kim JM, Lee H. 2006. Effect of mulberry extract on the growth of yogurt starter cultures. Korean J Food Sci Ani Resour 26(1):144-147
- Yu TJ, Lee JW. 1982. Studies on preparation of lactic acid fermentation beverage from malt syrup. Korean J Food Sci Technol 14(1):57-62
- Um SS, Yoo JC, Ko YT. 1993. The effect of starch addition on acid production by lactic acid bacteria and quality of curd yogurt. Korean J Food Sci Technol 25(6):747-752