1 |
Park, Y. K., Seong, H. M., Nam, Y. J. and Shin, D. H. : Korean J. Food Sci. and technol. 20, 504-510 (1988)
|
2 |
Lee, Y. T., Seog, H. M., Cho, M. K. and Kim, S. S. : Korean J. Food Sci. and technol. 28, 1078-1083 (1996)
|
3 |
Kim, D. W., Chang, K. S., Lee, U. H. and Kim, S. S.: Korean J. Food Sci. and technol. 28, 1146-1150 (1996)
|
4 |
Park, D. J., Ku, K. H. and Kim, S. H. : Korean J Food Sci. and technol. 28, 497-505 (1996)
|
5 |
Ko, J. W., Lee, W. Y., Lee, J. H., Ha, Y. S. and Choi, Y. H. : Korean J Food Sci. and technol. 31, 128-137 (1999)
|
6 |
강석호 : 분체공학, 회중당 (1995)
|
7 |
손태화, 성종환, 강우원, 문광덕 : 식품가공학, 형설출판사, 31-41 (1997)
|
8 |
Hydro (german) : The documentation of Cell cracking plant 60/300 (1995)
|
9 |
ASTM committee: D-1925-70, D-I729-607, America Society for Testing & Materials, Phildelphia D-1925-70, D1729-607 (1975)
|
10 |
Pleg, M. : Physical characteristics of food powders. 292-323 (1982)
|
11 |
송재철, 박현정 : 식품물성학, 울산대학교 출판부, 63-79, 216-237 (1995)
|
12 |
Howard, M.: Food texture. 3-93 (1991)
|
13 |
Baker, G. W. : J. Food Sci. 45, 1370-1375 (1986)
DOI
|
14 |
Kum, J. S., Lee, S. H., Lee, H. Y., Kim, K. H. and Kim, Y. I. : Korean J. Food Sci. and technol. 25, 546-551 (1993)
|
15 |
송재철, 박현정 : 최신식품가공학, 유림문화사 105-120 (1997)
|
16 |
Kum, J. S., Lee, H. Y. : Korean J Food Sci. and technol. 31, 1542-1548 (1999)
|
17 |
서창훈 : 분쇄방법에 따른 홍삼분말의 품질특성, 충남대학교 석사논문 (2001)
|