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Jung, EJ : Effect of Chitosan-Oligosaccharide and Mulberry Leaf on the Quality of Soybean Dasik, Inha University, Master's Thesis, 2002
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Lee, YK, Lee, YS and Kim, TY : The Effects of Rice Candy with Mulberry Leaf on Lowering of Blood Glucose, J. East Asian Dietary Life, 12(3):235, 2002
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Kwon, HJ : Effects of adding Sugars and Lipids on Characteristics of cooked Rice, Inha University, Master's Thesis, 1999
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Kim, JS : A Study on supplement use of age-related chronic disease outpatients in Korea, Inha University, Master's Thesis, 2002
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Ha, TY, Park, SH, Lee, SH and Kim, DC : Gelatinization Properties of Pigmented Rice Varieties, Korean J. Food Sci. Technol., 31(2):564, 1999
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Roh, HJ, Shin, YS, Lee, KS and Shin, MK : Antimicrobial Activity of Water Extract of Green Tea against Cooked Rice Putrefactive Microorganism, Korean J. Food Sci. Technol., 28(1):66, 1996
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Oh, MS : Eating Qualities of Frozen Cooked Rice on the Thawing Condition, Korean Home Eco. Associ., 35(2):147, 1997
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Kim, AI, Kim, MW and Lim, YR ; Study on the Physical Characteristics and Taste of Pongihpsolgi as Affected by Ingredients, J. East Asian Dietary Life, 8(3):297, 1998
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Kim, AI, Lim, YH, Kim, MH and Kim, MW : Quality Characteristics of Mung bean Starch Gels Added with Mulberry Leaves Powder, Yellow Soybean Powder and Mugwort Powder, Korean J. Soc. Food Cookery Sci., 18(6): 567, 2002
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Park, HW : The Hydration Properties and the Cooking Qualities of Various Brown Rices, Inha University, Master's Thesis, 1991
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Nam, TH : Effects of Chitosan-Oligosaccharide and Mulberry Leaf on the Quality of Jeung-Pyunrkorean Fermented Rice Cake), Inha University, Master's Thesis, 2001
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Kim, MH and Kim, SK : lnfluence of Coking Condition and Storage Time After Cooking on Texture of Cooked Rice. J. Korean Soc. Food Nutr., 25(1):63, 1996
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김길환 : 쌀 가공식품의 개발과 발전 방향, 2000년도 동아시아 식생활학회 춘계학술대회: 기능성 식품으로서의 쌀의 산업화 방안, p.27, 2002
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Meilgaard, M, Civille, GV, Carr, BT : Sensory evaluation techniques, CRS Press, 1991
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Kim, AI, Lim, YH, Kim, MW, Kim, MH and Woo, KJ : Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder, Korean J. Soc. Food Sci., 16(4):311, 2000
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Choe, JS, Ahn, HH and Nam, HJ : Comparison of Nutritional Composition in Korean Rices, J. Korean Soc. F
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Kim, HS : The Sensory and Rheological Properties of Cooked Rices depending on the Variety, Cooker and Lipid Content, Inha University, Master's Thesis, 1991
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Kim, SK and Pyun, YR : Staling Rate of Cooked Rice Stored at and , Korean J. Food Sci. Technol., 14(1):80, 1982
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우동호 : 기능성 식품의 현황 및 제품개발사례, 우러간식품, 23: p.134, 2002
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Kim, SR : Effect of Rice Protein on Gelatinization Properties of Starch and Textural Characteristics of Cooked Rice, Dissertation, 1994, Seoul National University
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Lee, YJ, Min, BK, Shin, MG, Sung, NK and Kim, KO : Sensory Characteristics of Cooked Rice Stored in an Electric Rice Cooker, Korean J. Food Sci. Technol., 25(5):487, 1993
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