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이상효 : 식품가공 원료로서의 쌀전분과 쌀가루, 식품기술 제5권 제2호, 1992
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Kim, JO : Effects of storage temperature and water content in the retrogradation of rice starch gels. Chonnam National University, Master's Thesis, P.27~30, 1994
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Lee, SY and Kim, KO : Sensory Characcteristics of Packsu1kis(korean traditional rice cakes) Containing Various Sweetening Agents. Korean j. Soc. Food Science & Technology, 18(4):325, 1986
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Lee, KA and Kim,KJ : Mechanical Characteristic of Backsulgi Added with Rice Sources of Phospholipid. Korea J. Soc. Food Cookery Sci, 18(4):381, 2002
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Kim, KS : Physicochemical Properties of Rice Flour by Different Milling Methods and the Quality Characteristics of Jeungpyun. Chung-Ang University,Doctor's Degree Thesis, P.8, 1993
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Kim, KS : Physicochemical Properties of Rice Flour by Different Milling Methods and the Quality Characteristics of Jeungpyun. Chung-Ang University,Doctor's Degree Thesis, P.81, 1993
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Yoo, JN and Kim, YA : Effect of Oligosaccharide Backsulgies. Korean J. Soc. Food cookery Sci, 17(2): 156, 2001
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