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Lee SE (2007) Optimum harvesting time, functional components and physico-chemical characteristics of immatured green rice kermel. Ph D Dissertation Sungkunkwan University, Seoul. pp17-18.
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Lee SE, Ha TY, Kim H, Kim DC (2006) Analysis of polyphenols and nutritional components of green rice. Proceeding of KSAM conference 11: 196-201.
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3 |
Lee HJ (2001) Effects of hydrocolloids on the retrogradation and the change of texture of Korean rice cake. Korea University, p 53.
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4 |
Keum DH, Kim H, Hong SJ (2002) Far-infrared ray drying characteristics of rough rice(I). Journal of the Korean Society for Agricultural Machinery 27: 45-50.
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Lee JH (2008) Study on the quality characteristics of green rice garaedduk. MS Thesis Sejong University, Seoul. p 13-14.
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Lee EK (2003) Studies on the storage stability of the Garaedduk with the addition of starch. MS Thesis Korea University, Seoul. p 61.
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Kim KS, Lee JK (1995) Effects of addition ratio of pigmented rice on the quality characteristics of seolgiddeok. Korean J Soc Food Sci 15: 49.
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Kum JS, Lee HY (1999) The effect of the varieties and particle size on the properties of rice flour. Korean J Food Sci Technol 31: 1542.
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Kum JS, Lee CH, Baek KH, Lee SH, Lee HY (1995) Influence of cultivar on rice starch and cooking properties. Korean J Food Sci Technol 27: 365.
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Lee EJ (2000) Changes in thernal transition properties of rice cake (Garaedduk) during storage. Ms Thesis Korea University, Seoul. p 40.
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Kim JG (1995) Nutritional properties of chol-pyon preparation by adding mugwort and pine leaves. Korean J Soc Food Sci. 11: 446.
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이철호, 채수규, 이진근 (1982) 식품공업 품질관리론. 유림문화사, 고양. p 18.
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Choi CR (2002) The properties of rice flours and Garaeduk with resistant starches. Chonnam National University DN, p 133.
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Choi EH (2009) Quality characteristics of Garaedduk with raw rice bran. Korean J Food Cookery Sci 15: 94-104.
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Choi OJ, Jung HS, Ko MS, Kim YD, Kang SK, Lee HC (1999) Variaion of retrogradation and preference of bread with added flour of Angelica keiskei Koidz during the storate. J Korean Soc Food Sci Nutr 28: 126.
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Ha TY, Park SH, Lee SH, Kim DC (1999) Gelatinization properties of pigmented rice varieties. Korean J Food Sci Technol 31: 564.
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송문섭, 이영조, 조신섭, 김병청 (1989) SAS를 이용한 통계자료분석. 자유아카데미, 서울. PP 61-84.
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채수규 (1997) 식품분석학. 지구문화사, 서울. pp 221-224.
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You JH, Han KH (2004) Quality characteristics of rice cake with different soaking and steaming time. Korean Society of Food & Cookery Science 20: 630-636.
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김우정, 구경형 (2001) 식품관능검사법. 효일, 서울. pp 74-94.
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Lee YS (1999) Studies on the shelf-life and texture of rice cake treated with preservarives. MS Thesis Korea University, Seoul. p 68.
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Park HJ, Song JC, Shin WC (2006) Optimization of modified starch on retrogradation of Korea rice cake (Garaeduk). The Korean Society of Food Science and Nutrition 19: 279-287.
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Shin WC, Song JC (2004) Supression functions of retrogradation in Korean rice cake by various surfactants. The Korean Society of Food Science and Nutrition 33: 1218-1223
DOI
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Shon HS, Park SO, Hwang HJ (1997) Effect of oligosaccharide syrup addition on the retro gradation of a Korean rice cake (Gareaduk). Korean J Food Sci Technol 29: 1213-1221.
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Nam SH, Kang MY (1997) In vitro inhibitory suffect of colored rice bran extracts carcinogenicity. J Korean Soc Agric Chm Biotechnol 40: 307.
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Park JW, Parr HJ, Song JC (2003) Supperession effect of maltitol on retrogradation of Korean rice cake (Gareaduk). J Korean Soc Food Sci Nutr 32: 175-180.
DOI
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27 |
Park MK, Lee JM, Park CH (2002) Comparisons on the quality characteristics of pigmented rice cholpyon with those of brown and white rice. J Korean Soc Food Cookery Sci 18: 471-475.
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Lee HJ, Pak HO, Lee JM (2006) Fermentation properties of yogurt added with rice bran. Korean J Food Cookery Sci 22: 488-494.
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