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Lee, S.Y. and Kim, K.O. : Sensory Characteristics of Packsulkis(korean traditional rice cakes) Containing Combined Sweeteners. Korean J. Soc. Food Science & Technology, 18(6):503, 1986
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2 |
Kwon, H.J. and Kim, Y.A. : Effect of Adding Sugars and Lipids on Characteristics of Cooked Rice. Korea J. Soc. Food Cookery Sci., 15(2):163, 1999
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Kim, S.K., Lee, S.K. and Shin, M.S. : Effect of Surfactants on the Charateristics of Cooked Rice During Storage. Korea J. Soc. Food Cookery Sci., 13(3):278, 1997
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Kim, I.H., Lee, G.H. and Kim, S.G. : Effect of Polyphosphate on Firming Rate of Cooked Rice. Korean J. Soc. Food Science & Technology, 17(4):245, 1985
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5 |
之幸南松井水 : 食品化學實驗法, 三井出版社. P49, 1975
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Choi, I.J. and Kim, Y.A. : Effect of Addition of Dietary Fibers on Quality of Backsulgies. Korea J. Soc. Food Cookery Sci., 8(3):281, 1992
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7 |
Piggot, J.R : Sensory analysis of Foods. Elsevier supplied Science Pub, London, 1984
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8 |
Lee, S.Y. and Kim, K.O. : Sensory Characteristics of Packsulkis(korean traditional rice cakes) Containing Various Sweetening Agents. Korean J. Soc. Food Science & Technology, 18(4):325, 1986
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Joinston, M.R : Sensory eveluation metjods for the prcticing food technologist. IFT Short Course Comitee, 6, 1979
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10 |
Elisabeth Larmond : Method for Sensory Evaluation of Food. Canada Dept. of Agriculture, 1970
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Yoo, J.N. and Kim, Y.A. : Effect of Oligosaccharide Addition on Gelatinization and Retrogradation of Backsulgies. Korea J. Soc. Food Cookery Sci., 17(2):156, 2001
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12 |
NOO, H.J. : Characterization of AmyloseiLipid Complex of Starches by Differential Scanning Calorimetry. Ms. Thesis, Seoul University, 1992
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Kim, M.H., Lee, S.G. and Kim, S.G. : Texture of Stored Cooked Rice by Additve. Korean J. Soc. Agricultural Chemistry & Biotechnology, 40(5):422, 1997
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SONG, J.Y., KIM, J.O., SHIN, M.S., KIM, S.G. and Kim, G.J. : Retrogradation of Rice Starch Gel by Additives. Korean J. Soc. Agricultural Chemistry & Biotechnology, 40(4)289, 1997
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15 |
Maynard, A.A : Principle of Sensory Evaluation of Food, Academic Press.New York, 1965
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Lee, C.H., Chai, S.G., Lee, J.G. and Park, B.S. : Quality Management of Food Industry. Yelim co., P80-84, 1982
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Duncan, D.B : Multiple range and multipke F test. Biometrics 11:1, 1955
DOI
ScienceOn
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Stone, H., Sidel, J., Olover, S., Woolsey, A and Singleton, R.C : Sensory evalyation of quantitative descrip analysis. Food Technol, 28(11):24, 1974
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19 |
Kim, K.O. and Youn, K.H. : Effects of Hydrocolloids on Quality of Packsulgi. Korean J. Soc. Food Science & Technology, 16(2):159, 1984
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