1 |
Hae-Yull Mang and Hyo-Gee Lee : A Bibliographical Study of Dock (Korean rice cake), Korean J. Dietary Culture, 3(2), pp153-162, 1988
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2 |
Ahe-Ryoung Yoo and Hyo-Gee Lee : A Study of the Physical Characteristics of Backsulgi by the Amount of Water and Some Kinds of Sweeteners, Korean Society of Food and Cookery Science, 13(4), pp381-388, 1984
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3 |
Kyung-Ae Kim and Sun-Min Kim : Comparison of Physicochemical Properties of Several Korean Potato Starches, Korean Society of Food and Cookery Science, 5(2):pp43-50, 1989
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4 |
박영란 : 감자의 수침기간에 따른 전분의 이화학적 성질, 전남대학교 교육대학원 석사학위 논문, 1989
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5 |
이철호, 채수규, 이진근, 박봉상 : 「식품공업품질관리 이론」, 유림출판사, p18, 1982
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6 |
Hyo-Gee Lee and Su-Yon Hur : Sensory and mechanical characteristics of Okgalseobyung by Different ratio of Ingredient, Korean Society of Food and Cookery Science, 16(6):pp538-547, 2000
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7 |
Hyo-Gee and Hee-Jin Kim : Sensory and Mechanical Characteristic of Sang-ja-byung by Different ingredient, Korean Society of Food and Cookery Science, 16(4):pp342-351, 2000
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8 |
Yun-Kyung Lee and Hyo-Gee Lee : Change of Texture of Back-Pyun as affected by glutinous-rice, Korean Society of Food and Cookery Science, 2(2):pp43-54, 1986
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9 |
조덕현, 유태종, 고영수, 이상건 : 「식품화학」, 수학사, p78, 1985
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10 |
이효지 : 「한국의 음식문화」, 신광출판사, p297, 1998
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11 |
Jin-Heui Yi and Hei-Soo Rhee : Effect of Starch and Pectic Substances on Potato Texture, Korean Society of Food and Cookery Science, 5(1):pp43-47, 1989
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12 |
Hyo-Gee Lee and Kyoung-Jin Kim : Sensory and Mechanical characteristics of Moo-dduk by Different Ingredients, Korean Society of Food and Cookery Science, 10(3):pp242-248, 1994
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13 |
Young-Ja Sim, Jae-Eun Paik and Hui-Jung Chun : A study on the Texture Characteristics of Ssooksulgis Affected by Mugworts, Korean Society of Food and Cookery Science, 7(10):pp35-43, 1991
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14 |
Deman TM : Rheology on Texture in Food Quality. The AVI. publishing company INC. New York. 588. 1976
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15 |
Gu-Sul Baek and Hyo-Gee Lee : Sensory and mechanical characteristics of Seosokbyung by Different ratio of Ingredient, Korean Society of Food and cookery Science, 17(3):pp255-268, 2001
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16 |
식품재료사전편찬위원회 : 「한국재료사전」, 한국사전연구사, p308, 2001
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17 |
Kyung-Ae Kim and Lan-Hee Jung : Determination of Degree of Gelatinization of various Potato Starches, Korean Society of Food and Cookery Science, 6(4): pp15-19, 1990
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18 |
식생활개선 범국민운동본부 : 「월간식생활」, p6, 1987.6
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19 |
Ji-Young Kim, Gyung-Hee Cha and Hyo-Gee Lee : Sensory and Physical characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients, Korean Society of Food and Cookery Science, 13(4):pp427-433, 1997
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20 |
이미정 : 고구마가루의 제조방법과 첨가량이 남방감저병의 품질특성에 미치는 영향, 중앙대학교 대학원 석사학위논문, 1992
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21 |
조재선 : 「식품재료학」, 기전연구사, p199, 1982
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22 |
농촌진흥청 : 「감자재배 표준 영농 교본」, p31, 1977
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23 |
Hyo-Gee Lee : A Bibliographical study of Dock in Yi dynasty, The Research Reports of Miwon Research institute of Korean Food & Dietary Culture, pp45-113, 1988
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24 |
Meigaard M : Sensory evaluation techniques, vol.1, CRC Press, 1987
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25 |
Kyung-Ae Kim, Sun-Min Kim and Lan-Hee Jung : Comparison of Physicochemical Properties of Several Korean Potato Starches, Korean Society of Food and Cookery Science, 5(1):pp53-62, 1989
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26 |
빙허각 이씨 : 「규합총서」, 1815, 정양완 역주, 보진제, 1975
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27 |
Green Wood, GT and Munro, DN : Cereals, Roots and Foodstuffs, ed. by Priestly, R.J., Applied Science Publishers, Ltd, 1979
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28 |
Hyo-Gee Lee : A Study of the Texture of Shinggumchopyun by the Amount of Water and Some kinds of Sweeteners, Korean Society of Food and Cookery Science, 7(4), pp41-49, 1991
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29 |
Gyung-Hee Cha and Hyo-Gee Lee : Texture Chracteristics of Seoktanbyung as Affected by Ingredients, Korean Society of Food and Cookery Science 8(2):pp65-71, 1992
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30 |
강길진 : 감자전분의 입자별 호화 및 리올로지 특성, 전남대학교 대학원 석사학위 논문, 1989
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31 |
이종원, 최현집 : 「SAS를 이용한 통계분석」, 박영사, 1997
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32 |
유태종 : 「식품보감」, 문운당, p29, 1989
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33 |
김광옥, 김상숙, 성내경, 이영춘 : 관능검사방법 및 응용, 신광출판사, 1997
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34 |
Mi-Gyun Hwang and Hyo-Gee Lee : Texture Characteristics of Seokibyung as affected by ingredients, Korean Society of Food and Cookery Science, 9(3):pp198-203, 1993
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35 |
서복영 : 감자의 수침기간에 따른 전분의 호화양상, 전남대학교 석사학위 논문, 1989
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36 |
이성우 : 「한국식품문화사」, 교문사, p230, 1984
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37 |
Gyung-Hee Cha and Hyo-Gee Lee : A study on the Book 「Buinpilji」 Korean J. Dietary Culture, 11(3): pp369-384, 1996
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38 |
유태종 : 「식품보감」, 문운당, p29, 1989
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39 |
한복려 : 「쉽게 맛있게, 아름답게 만드는 떡」, 궁중음식연구원, 1999
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40 |
주현규외 5인 : 「식품분석법」, 유림문화사, pp245-246, 1990
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