1 |
김광옥, 이영춘, 김상숙, 성내경. 1993. 관능검사 방법 및 응용, 신광출판사. 서울. p131-219
|
2 |
An DK, Yuk CS. 1975. Present medical Plants, In Safflower, Korean Publishers, Seoul. pp358-359
|
3 |
Hwang MG, Lee HG. 1993. Texture Characteristics of Seokibyung as affected by ingredients. Korean J Food Cookery Sci 9(3): 198-203
|
4 |
Lee HG, Kim HJ. 2000. Sensory and Mechanical characteristic of Sang-ja-byung by Defferent Ingredient. Korea J Food Cookery Sci 16(4): 342-351
|
5 |
Park WP, Park KD, Kim HS. 2002. Effects of Safflower seed powder on the Quality characteristics of Kimchi. Korean J Food Preservation 9(2): 200-204
|
6 |
Lee HG, Han JY. 2002. Sensory and Textural characteristics of Solsulgi using varied levels of pine leave powders and different types of sweetness. Korean J Food Cookery Sci. 18(2): 164-172
|
7 |
박정민, 나상균. 2003. SPSS 11.0을 이용한 통계분석, 법문사. 서울. p207-269
|
8 |
Kim JH, Choi MS, Moon KD. 2000. Quality characteristics of Bread Prepared with the Addition of Roasted Safflowed Seed Powder. Korean J postharvest Sci Technol 7(1): 80-83
|
9 |
Lee HG, Chung RW, Shin SJ. 2004. Sensory and mechanical characteristics of Backhapbyung by different ratio of Ingredients. Korean J Food Cookery Sci. 20(5): 480-488
|
10 |
Lim MJ, Lee HG. 2002. Sensory and Mechanical characteristics of Mohaebyung by different ratio of Ingredient. Korean J Food Cookery Sci. 9(4): 495-503
|
11 |
Lee GS .2001. Sensory and mechanical characteristics of Yukwa with safflower seed powder added M.S. thesis Cathlic University of Daegu
|
12 |
Yoo AR, Lee HG. 1984. A Study of the physical characteristics of Backsulgi by the Amount of water and some kind of sweeter. J Korean Soc Food Sci Nutr 13(4): 381-388
|
13 |
Back GS, Lee HG. 2001. Sensory and Mechanical characteristics of Seosokbyung by different Ratio of the Jngredient. Korean J Food Cookery Sci 17(3): 255-267
|
14 |
채수규. 1997. 표준 식품 분석학, 지구문화사. 서울. p221-224
|
15 |
Ku SY, Lee HG. 2001. The Sensory and textural characteristics of Chicksulgi. Korean J Food Cookery Sci 17(5): 523-532
|
16 |
Kim JH, Park JH, Park SD, Kim JK, Kang WW, Moon KD. 2002. Effect of Addition of various MESH sifted Powders from safflower seed on Quality characteristic of Yangeng, Korean J Food Preservation 9(3): 309-314
|
17 |
주현규, 조규성, 조광행, 채수규, 박충균, 마상조. 1990. 식품분석법, 유림문화사. 서울. p152-155
|
18 |
Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SI. 1999. Quality changes of Sulgiduk Added Green Tea powder during storge. J Korean Soc Food Sci Nutr 28(5): 1064-1068
|
19 |
Kwak DY, Kim JH, Choi MS, Shin SR, Moon KD. 2002. Effect of Hot water Extract Powder from safflower seed on Quality of Noodle. J Korean Soc Food Sci Nutr 3(3): 460-464
|
20 |
Lee HG, Heo SY. 2000. Sensony and mechanical characteristics of Okgalseobyung by Different ratio of Ingredient. Korean J Food Cookery Sci. 16(6): 538-547
|
21 |
Kwak, DK, Kim, JH, Kim, JK, Shin, SR and Moon, KD. 2002. Effects of Hot water Extract from Reasted Safflower seed on Quality of cookies. Korean J Food Cookery Sci 9(3): 304-308
|
22 |
이효지. 1998. 한국의 음식문화. 신광출판사. 서울. pp297-301
|
23 |
Baek HN, Lee HG. 2004. Sensory and texture properties of Nenti-dduk by different ratio of ingredients. Korean J Food Cookery Sci 20(1): 49-57
|
24 |
Cha GH, Lee HG. 1993. Texture Characteristics of Seoktanbyung as affected by Ingredients. Korean J Food Cookery Sci. 6(2): 65-71
|