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Hyvonen L and Torma R : Examination of Sugars, sugar Alcohols and Artificial Jam Product Development. J. Food Sci. 48:183, 1983
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Yoon JY and Kim HS : Effect of xylitol and erythritol on the quality characteristics of Yuza tea. Korean J. Soc. Food Cookery Sci. 19(6), 2003
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Lee HG, Chung RW,and Cha GH : Sensory and textural characteristics of Solsulgi using varied levels of pine leaves powder and different types of sweetners. Korean J. Soc. Food Cookery Sci. 18(6) 2002
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Noh BS and Kim SY : Characteristics of erythritol and its applications. Korean food science and technology 33(2), 2000
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6 |
Park CG, Kim SJ, Ha NG and Choi BI : comparison glucose-lowering activity of extracts from kangwon-do mountain mulberry leaves and silk worm. J. Food Sci. Nutr., 6(1):19, 2001
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Kang YH, Park YK, Oh SR and Moon KD : Studies on the physiological Functionality of pine niddle and Mugwort Extracts. Korean J. Food Sci. Technol. 27(6):978, 1995
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Kim KS and Lee JK : Effects of addition ratio of pigmented rice on the quality characteristics of Seolgiddeok. Korean J. Soc. Food Sci 15(5):507, 1999
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Prescott J : Flavours as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Quality and preference 10:349-356. 1999
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Song JS and Oh MS : Effect of cooking with pressure cooker and particle size of rice flour on quality characteristics of Packsulgi. Korean J. Soc.Food Sci. 8(3):233. 1992
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Kim, KO and Youn KH : Effects of Hydrocolloids on Quality of Packsulki. Korean J. food Sci. Technol. 16(2):159, 1984
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Koh BK : Development of the method to extend shelf life of Backsulgie with enzyme treatment. Korean J, Soc. Food Sci. 15(5):533, 1999
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Noh BS : Characteristics of palatinose and its applications. Korean food science and technology 35(1):31,2002
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Lee KJ, Lee J, Lee I and Park WJ : Effect of addition of Minor ingredients for the quality characteristics of Sulgiduk. Korean J. Dietary culture. 16(5):399, 2001
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Kim KS : Scientific study for the standardization of the preparation Methods for Paeksolgi(I). Korean J. Home Econ Assoc 25(2):79, 1987
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Kim KO and Lee YC : Sensory evaluation of food. Hakyun Press 1991
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Chung CY and Choi EK : Statistical analysis using SPSSWIN. Mooyukkyungyoungsa, 2000
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Lee WC, Kim AJ and Kim SY : The study on the functional materials and effects of Mulberry leaf. Food Science and Industry 36(3):2, 2003
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Wardlaw GM, Insel PM and Seyler, MF : Contemporary Nutrition:issues and insights, Mosby-Year Book, Inc. 1994
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Choi YS and Kim YA : Effect of addition of brown rice flour on quality of Backsulgies. Korean J. Soc. Food. Sci. 9(2):67, 1993
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Kim MY : Relative sweetness of sucralose in various food systems and physicochemical and sensory properties of low calorie foods containing sucralose. Thesis, Ewha Womans University 2000
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Penfield MP and Campbell AM : Experimental food Science. Academic Press Inc. 1990
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Lee SY, Kim KO : Effects of sweetner type on the sensory properties of Packsulki. Korean J. food Sci. Technol. 18(4):325, 1986
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26 |
Choi YS and Kim YA : Effect of addition of potato peel, Guar gum, Polydextrose on quality of Backsulgies. Korean J. Soc. food Sci. 8(3):333, 1992
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27 |
Noh BS and Kim SY : Characteristics of sugar alcohols and its application. Asia Publishing. 2000
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28 |
Goff, DH and Jordan, WK : Aspartame and polydextrose in a Calorie-Reduced Frozen Dairy Dessert. J.Food Sci., 49:(1)306. 1984
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Kim SY, Oh DK, Kim SS and Kim CJ : Novel sweetner for the sugarless candy manufacture. Korean food science and technology. 29(3):53,1996
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