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Lee HG : A Bibliographical Study of D'ck(Korea Rice Cake) in Yi dynasty. The research reports of Miwon Research Institute of Korean Food and Dietry Culture, vol.1, P46-48, 1988
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윤서석 : 한국음식(역사와 조리), 수학사, p11, 317, 1990
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Lee CH and Maeng YS : A Literature Review on Korean Rice-Cake Department of Food Technology, Korean J. Dietary Culture, 2(2) : 117-120, 1987
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김광옥, 이영춘 : 식품의 관능검사, 학연사, pp192-254, 1989
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주현규 외 5명 : 식품분석법, 유림출판사, pp152-155, 1991
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채수규 외 4명 : 식품분석법, 지구문화사, pp221-224, 2000
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Lee HG and Kim HJ : Sensory and Mechanical characteristic of Sang-ja-byung by Defferent ingredient. Korea J. Soc. Food & Cookery Sci., 16(4): 342-351, 2000
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Hwang MG and Lee HG : Texture Characteristics of Seokibyung as affected by ingredients. Korean. J. Soc. Food & Cookery. sci. 9(3): 198-203, 1993
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Baek GS and Lee HG : Sensory and Mechanical characteristics of Seosokbyung by different Ratio of the Ingredient. Korea J. Soc. Food & Cookery Sci., 17(3): 255-267, 2001
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전국한의과대학 본초학교수공편저 : 본초학, 영림사, p595-596, 1991
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Lee HG, Chung RW and Cha GH : The Sensory and Textural characteristics of ChicksuIgi using varied levels of arrowroot starch and different types of sweeteners. Korea J. Soc. Food & Cookery Sci., 18(3): 372-380, 2002
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Lee HG and Han JY : The Sensory and textural characteristics of Solsulgi using varied levels of pine leave powder and different type of Sweetners. Korean J. Soc. Food & Cookery Sci., 18(2): 164-172, 2002
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김해식 : SPSS컴퓨터 분석기법, 박영사, p53, 1987
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Gu SY and Lee HG : The sensory and textural characteristics of ChicksuIgi. Korean J. Soc. Food Cookery Sci., 17(5): 523-532, 2001
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박정민, 나상균 공저 : SPSS 11.0을 이용한 통계분석, 법문사, p66-108, 2003
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Yoo AR and Lee HG : A study of the physical characteristics of Backsulgi by the Amount of water and some kinds of sweeteners. J. Korean Soc. Food Sci. Nutr, 13(4): 381-388, 1984
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Boune, MC : Texture profile analysis. J. Food Technology, 32(62): 42-53, 1978
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Lee HG and Lim MJ : Sensory and Mechanical characteristics of Mohaebyung by different ratio of Ingredient. Korea Soc. Food & Cookery Sci., 9(4): 495-503. 2002
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이용기 : 조선무쌍신식요리제법, 영창서관, pp117-118, 1943
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Shin MS, Kim JO and Lee MK : Effect of soaking time of rice and particle size of rice flours on the properties of nonwaxy rice flours soaking at room temperature. Koiean J. Soc. Food & Cookery Sci., 17(4): 309-315, 2001
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Lee HG : A study of the Texture of shinggumchopyun by the Amount of water and some kinds of sweeteners Korean J. Soc. Food Sci. Technol, 7(4): 41-49, 1991
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김광옥, 이영춘, 김상숙, 성내경 : 관능검사 방법 및 응용, 신광출판사, pp131-223, 1989
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윤서석 : 우리나라 식생활 문화의 역사, 신광출판사, p203, 1990
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강인희 : 한국의 떡과 과즐, 대한교과서(주), p19, 31, 70, 1997
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창복 : 대한식물도감, 향문사, pp206-209, 1993
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Kim JY, Cha GH and Lee HG : Sensory and Physical characteristics of Bam-dduk prepared with different Ratio of the Ingredients. Korean J. Soc. Food & Cookery Sci., 13(4): 427-433, 1997
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이철호, 채수규, 인진근, 박복상 : 식품공업 품질관리이론, 유림출판사, p18, 1982
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김태정 : 한국의 자원식물V, 서울대출판부, p159, 1996
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Hong HJ, Choi JH, Choi KH, Choi SW and Rhee SJ : Quality changes of Sulgiduk Added Green Tee power during storage. J. Korea Soc. Food Sci. Nutr. 28(5): 1064-1068, 1999
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