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Kang, YJ and Kim, HS. Dietary behavior and dietary fiber intake of high school girls in Chungbuk area. Kor. J. Food Cookery Sci. 24:121-131. 2008
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Martinez-Flores, HE, Chang, YK, Martinez-Bustos, F and Sgarbieri, V. Effect of high fiber products on blood lipids and lipoproteins in hamsters. Nutr. Research. 24:85-93. 2004
DOI
ScienceOn
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Lee, JH, Kim, MR, Min, HS, Lee, YE, Song, ES, Gwon, SJ, Kim, MJ and Song, HN. The food and principle of cookery. pp.184-187. Kyomunsa. 2008
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KFCS. Dictionary of food & cookery science, p230. Kyomunsa. Seoul. Korea. 2007
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Kim, KS and Chae, YK. The effects addition of oligosaccharide on the quality characteristics of tomato jam. Kor. J. Soc. Food Sci. 13:348-355. 1997
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Chae, SG, Kang, KS, Rue, ID, Ma, SJ, Bang, GY, Oh, MH and Oh, SH. Standard food analysis theory and practice. pp 221-223. Ji-gu Publishing Co. Seoul. Korea. 2006
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Kim, BJ and Kim, IS. Study on the sensory quality characterization of strawberry jam by cooking method. Kor. Home Economics Assoc. 27:71-78. 1989
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Park, MK. Quality characteristics of strawberry jam containing sugar alcohols. Kor. J Food Sci. Technol. 39:44-49. 2007
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Kang, NE, Lee, IS and Cho, MS. Physicochemical and sensory quality characteristics of jelly prepared with varied levels of resistant starch. Kor. J. Food & Nutr. 19:532-538. 2006
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Kim, MY and Chun, SS. The effects of fructo-oligosaccharide on the quality characteristics of strawberry jam. Kor. J. Soc. Food Sci. 16:530-537. 2000
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SAS Institute, Inc. SAS user's guide, statistical analysis system institute, Inc. Raleigh. NC. USA. 1996
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Seol, SM, Bang, MH, Jeong, MK and Kim, WK. Effects of high amylose starch on gut functions in rats. Kor. Nutr. Soc. 36:109-116. 2003
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Gropper, S, Smith, J and Groff, J. Advanced nutrition and human metabolism, 4th ed. pp.108-122. Tomson Wadsworth. Inc. 2005
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14 |
Song, IS, Lee, KM and Kim, MR. Quality characteristics of pumpkin jam when sucrose was replaced with oligosaccharide during storage. Kor. J. Soc. Food Cookery Sci. 20:279-286. 2004
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Kim, MY and Chun, SS. Effects of onions on the quality characteristics of strawberry jam. Kor. J. Soc. Food Cookery Sci. 17:316-322. 2001
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Kim, KS and Paik, SH. The effects on quality characteristics resulting from the use of varying amounts of garlic as additives in apple jams. Kor. J. Soc. Food Sci. 14:553-559. 1998
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Jeong, MK, Kim, MH, Kang, NE and Kim, WK. Effect of resistant starch on gut functions and plasma lipid profiles in rats fed high fat diet. J. Kor. Soc. Food Sci. Nutr. 31:271-276. 2002
DOI
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Kim, KO and Lee, YC. Sensory evaluation of food, pp. 155-156. Hak yun Press. Seoul. Korea. 1991
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Kim, JO and Shin, MS. Effect of RS3 type resistant starch prepared from nonwaxy rice starch on the properties of Injulmi. Kor. J. Soc. Food Cookery Sci. 19:65-71. 2003
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