1 |
Korea Rural Economic Institute : Agricultural forecasting 2001. p.233, 2001
|
2 |
Kim, KH : Rice processing technique to develop the rice based industry. Rural living Science, 17(1):51, 1996
|
3 |
Lee, SH : Rice flour and rice starch as raw materials for food processing. Bulletin of Food Technology, 5(2):5, 1992
|
4 |
Son, JR : Introduction of rice-based processed food. http://www.rda.go.kr
|
5 |
Min, BY : Direction of development of rice based processed food. Food Science and Industry, 23(1): 27, 1990
|
6 |
Koh, BK : Rice-based food. Journal of Living Science Research. Institute of Living Improvement and Practical Science, Keimyung University, 28:27, 2002
|
7 |
Korea National Statistical Office: Report of home consumption of cereal 2001. http://www.nso.go.kr
|
8 |
Kum, JS : Globalism and commercialization of Korean traditional rice products. Food Industry and Nutrition, 6(3):11, 2001
|
9 |
SAS Institute, Inc. : SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA, 1990
|
10 |
Lee, HY : Present status and prospects of rice based processed food. Bulletin of Food Technology, 6(1):1, 1993
|
11 |
Kwon, TW : Science and use of rice. Korean J. Soc. Food Cookery Sci., 7:107, 1991
|
12 |
Heu, MH : Breeding new genetic traits for diversified processing of rice-for diverse amylose contents. Seoul National Univ. J. Agric. Sci., 16(1):53, 1991
|