1 |
강인희 : 한국의 떡과 과줄, 대한교과서, 1997
|
2 |
조자호 : 조선요리법. 광한서림, 218, 1939
|
3 |
월간베이커리, 2000, 2
|
4 |
Kim, YH : Optimization for Extraction of - Carotene from Carrot by Supercritical Carbon Dioxide. Chung-nam National University, Dissertation of Doctor's Degree. 1995
|
5 |
Food Composition Table Sixth Revision. National Rural Living Science Institute, R.D.A, 2001
|
6 |
성내경 : SAS/Graph-통계그래픽스. 자유아카데미, 228-231, 1993
|
7 |
Kim, YK, Kim, SS, and Chang, KS : Textural Properties of Ginger Jelly, Food Engineering Progress. 4(1): 33-38, 2000
|
8 |
박성현 : 현대실험계획법. 민영사, 497-520, 1995
|
9 |
Kim, KI, Nam, JH and Kwon, TW : On the Proximate composition, Organic acid and Anthocyanins of Omija, Schizandra chinensis Baillon, Korean J. Food Sci. Technol. 5(3), 178-182, 1973
|
10 |
한국식품공업협회 : 식품공전. 한국식품공업협회, 1997
|
11 |
Lee, CJ and Cho, HJ : The Effect of Different Level of Mungbean Starch on the Quality of Omija-Pyun, Korea J. Dietary Culture. 11(1):53-59, 1996
|
12 |
Shin, HS : Food analysis. Shinkyang-sa, 1995
|
13 |
L'ecole Lenotre les professeurs(Fran ois Legras etc.) : Recettes fruites. Jerome villette, 1997
|
14 |
A.O.A.C. : Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Washington, D.C., U.S.A., 1995
|
15 |
이효지 : 조서노앙조 궁중연회음싱의 분석적 연구. 수학사, 1985
|
16 |
Joo, HK, Jo, KY, Park, CK, Jo, KS, Cha, SK, Ma, SJ : Method of Food analysis. Hakmoon-sa, 2000
|
17 |
Lee, TW, Lee, YR, Yoo, MS and Rhee, KS : Instnunental and Sensory Chrracteristics of Jelly. Korean J. Food Sci. Technol. 23(3):336-340, 1991
|
18 |
Hwang, JK, Roshdy, TK and Kodini, JL : Effect of metal precipitation on the chemical composition of pectins. Food and Biotechnology, 1(2): 111-116, 1992
|
19 |
송주택 : 식물학대사전. 거북사, 1985
|
20 |
송재철 외 : 식품물성, 울산대학교 출판부, 1995
|
21 |
Lee, GD and Jeong, YJ : Optimization on Organoleptic Propertiesof Red Pepper Jam by Response Surface Methodology, J. Korean Soc, Food, Sci, Nutr. 28(6), 1269-1274, 1999
|
22 |
Fishman, ML, Gillespie, KT, Sondey, SW and Barford, RA : Characterization of pectin in conjunction with viscosity detection. J.Agric.Food Chem., 37: 584-591, 1989
DOI
|
23 |
Parnes, DL, Haper, SJ, Bodyfelt, FW and Medaniel, MR : Correlation of discriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts. F. Dairy Sci. 74: 2039, 1991
|