1 |
Lee WJ, Jung JK. 2002. Quality characteristics and preparation of noodles grom Brown rice flour and colored rice flour. Korean J Culinary Res 8:267-278
|
2 |
Lyu ES. 2008. Effect of grin size and added water on quality characteristics of abalone porridge. J Korean Soc Food Nutr 37:245-250
DOI
ScienceOn
|
3 |
Park BH, Cho HS, Jeon ER, Kim SD. 2009. Quality characteristics of jook prepared with lotus leaf powder. Korean J Food Cookery Sci 25:55-61
|
4 |
Shin KY, Choi SK, Rha YA. 2009. Quality characteristics of Tarakjuk added with ginseng (Panax ginseng C.A. Meyer). Korean Journal of Culinary Research 15:86-98
과학기술학회마을
|
5 |
Yoon SJ, Hawer WD. 2008. A study on calorie and proximate components of traditional Korea gruel. Korean Soc Food Sci Nutr 37:879-885
DOI
ScienceOn
|
6 |
Han KH, Oh JC, Ryu CH. 2004. A study on the optimization for preparation conditions of germinated Brown rice gruel. J Korean Soc Food Sci Nutr 33:1735-1741
DOI
ScienceOn
|
7 |
Jeon SY, Jeong SHM, Kim HC, Kim MR. 2002. Sensory characteristics of functional muffin prepared with ferulic acid and p-hydroxybenzonic acid. Korean J Food Cookery Sci 18:476-481
과학기술학회마을
|
8 |
June JH, Yoon JY, Kim HS. 1998. A study on the development of 'hodojook'. Korean J Dietary Cult 13:509-518
|
9 |
Kim KH, Cho HS. 2008. The physicochemical and sensory characteristics of jook containing different levels of Skate (Raja kenojei) flour. J East Asian Soc Dietary Life 18:207-213
과학기술학회마을
|
10 |
Ko MR, Choi HJ, Han KB, Yoo SS, Kim HS, Choi SW, Hur NY, Kim CN, Kim BY, Baik MY. 2011. Antioxidative components and antioxidative capacity of brown and black rices. Food Engineering Progress 15:195-202
|
11 |
Lee CJ. 1994. A study on the improvement of menu patterns of gruels sa soft diet in hospital foodservice operation. Korean J Soc Food Sci 10:18-23
|
12 |
Lee GC, Kim JE, Kim SJ. 2004. Quality characteristics of Tarakjuk (milk-rice porridge) with different roasting conditions dyring refrigerated storage. Korean J Food Cookery Sci 20:342-351
|
13 |
Lee SM, Yoo SS. 2011. Quality characteristics of yakpyun by adding Brown rice. Korean J Food Cookery Sci 27:47-54
DOI
ScienceOn
|
14 |
Lee GC, Kim SJ, Koh BK. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J Food Sci Technol 35: 905-913
|
15 |
Lee HJ, Chang PS, Lee YH. 2003. Classification and category determination of Korean traditional cereal foods. Food Sci Industry 36:47-65
|
16 |
Lee HJ, Jurn JI. 2000. Research of kinds of rice porridges and recipes of it. Korean J Food & Nutr 13:281-290
|
17 |
Han IJ, Song BS, Lee JW, Kim JH, Choi KS, Park JR, Chun SS. 2011. Effect of irradiation temperature on physicochemical and sensory properties of Tarakjuk (milk porridge). J Korean Soc Food Sci Nutr 40:1307-1313
DOI
ScienceOn
|
18 |
Association of Official Analytical Chemistry. 1990. A.O.A.C.; Official Method of Analysis, 16th ed., Wasington D.C.
|
19 |
Cho EJ, Shin HS. 1996. Analytical study of jook (Korean gruel) appeared in the books. Korean J Diet Culture 11:609-619
과학기술학회마을
|
20 |
Choi SN, Chung NY, Kim HJ. 2013. Quality characteristics of waffle by adding Brown rice flour. Korean J Food Cookery Sci 29:47-52
DOI
ScienceOn
|