1 |
권영미, 이숙희, 박건영. 1997. SRB(Sulforhodamin B) assay를 이용한 곡류의 in vitro 항암효과. 1997년 한국식품영양과학회 제 41차 춘계학술발표회 발표논문초록 PN 117:98
|
2 |
김우정, 구경형. 2001. 식품관능검사법. 효일 출판사, 서울. pp 74-94
|
3 |
Badi SM, Hoseney RC, Finney PL. 1976. Pearl millet II, Partial characterization of starch and use of millet flour in breadmaking. Cereal Chem 53(5):718-724
|
4 |
Eun SD, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk prepared with Houttuynia cordata Thunb. powder. Korean J Food Cookery Sci 24(1):23-30
과학기술학회마을
|
5 |
Hong HJ, Rhee SJ, Choi JH, Yang JA, Kim GY. 1999. Quality characteristics of Seolgiddeok added with green tea powder. Korean J Food Cookery Sci 15(3):224-230
과학기술학회마을
|
6 |
Kim NS, Seog HM, Nam YJ. 1987. Physicochemical properties of domestic millet staches. Korean J Food Sci Technol 19(3):245-249
과학기술학회마을
|
7 |
Lee JK, Kim KS, Lee GS. 2000. Effects of addition ratio of reddish-brown pigmented rice on the quality characteristics of Seolgiddeok. Korean J Soc Food Sci 16(6):640-643
|
8 |
Son KH, Park DY. 2007. The quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 23(6):977-986
과학기술학회마을
|
9 |
Kweon SY, Kim JM, Kim JG. 2007. A study on the quality characteristics of Sulgidduk prepared with soyflour. J East Asian Soc Dietary Life 17(1):118-124
과학기술학회마을
|
10 |
McConnell AA, Eastwood MA, Mitchell WD. 1974. Physical characteristics of vegetable food stuffs that could influence bowel function. J Sci Food Agric 25(12):1457-1460
DOI
PUBMED
|
11 |
Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with different amount of waxy sorghum flour. Korean J Food Cookery Sci 22(3):363-369
과학기술학회마을
|
12 |
이철호, 채수규, 이진근, 박봉상. 1999. 식품공업품질관리론. 유림문화사, 서울. pp 80-84
|
13 |
정봉환, 임종철, 오병관, 김인구, 서진호. 1999. 수수, 조, 기장, 율무를 이용한 잡곡소주 제조. 한국생물공학회 1999년도 추계학술발표회 발표논문초록 P1005:635-636
|
14 |
Minolta. 1993. Spectrophotometer CR-300 communication manual. Minolta Co Ltd. Japan
|
15 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Washington, DC, pp 777-784
|
16 |
Miyauchi K Saio, Watanabe T. 1978. Modified soybean protein with high water-holding capacity. Cereal Chem 55(3):157-159
|
17 |
Choi YH, Kang MY, Nam SH. 1998. Inhibitory effect of various cereal and bean extracts on carcinogenicity in vitro. Korean J Food Sci Technol 30(4):964-969
과학기술학회마을
|
18 |
Shin MJ, Park YM. 2006. Quality characteristics of Gasiogapidduk by different ratio of ingredients. J East Asian Soc Dietary Life 16(6):747-752
과학기술학회마을
|
19 |
Byeon HS, Hong SK, Kim NS, Yoon KM. 2001. Studies on the agronomic traits and genetic varations in the local varieties of foxtail millet (Setaria italica BEAUVOIS). Inst Agr Sci Kangwon Nat Univer. J Agr Sci 12:115-125
|
20 |
Cho MS, Hong JS. 2006. Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22(1):37-44
과학기술학회마을
|
21 |
Jun MK, Kim MY, Chun SS. 2008. Quality characteristics of Sulgidduk prepared with Ulmus cortex powder. Korean J Food Cookery Sci 24(1):31-38
과학기술학회마을
|
22 |
Dago Corporation. 1999. Rheology data system. Ref No 3. p 22
|
23 |
Lee KS, Lee JC, Lee JK, Park WJ. 2001. Effect of addition of minor ingredients for the quality characteristics of Sulgiduk. Korean J Dietary Culture 16(5):399-406
과학기술학회마을
|
24 |
Shon JI, Kim NY, Han MJ. 2006. The biological activities of zelkova leaves and the quality characteristics of zelkova leaf rice cake according to leaf levels. Korean J Food Cookery Sci 22(4):468-476
과학기술학회마을
|
25 |
Joung HS. 1996. Quality characteristics of Bacsulgi added with job's tears and brown rice. J East Asian Soc Dietary Life 6(2):177-186
과학기술학회마을
|
26 |
Ha YD, Lee SP. 2001. Characteristics of proteins in italian millet, sorghum and common meillet. Korean J Postharvest Sci Technol 8(2):187-192
|
27 |
Badi SM, Hoseney RC. 1976. Use of sorghum and pearl millet flours in cookies. Cereal Chem 53(5):733-738
|
28 |
Chang HG. 2004. Quality characteristics of sponge cakes containing various levels of millet flour. Korean J Food Sci Technol 36(6):952-958
과학기술학회마을
|
29 |
Gu SY, Lee HG. 2001. The sensory and textural characteristics of Chicksulgi. Korean J Soc Food Cookery Sci 17(5):523-532
과학기술학회마을
|
30 |
Lornez K, Dilsaver W. 1980. Rheological properties and food application of prose millet flours. Cereal Chem 57(1):21-24
|
31 |
Kim KS, Lee JK. 1999. Effects of addition ratio of pigmented rice on the quality characteristics of Seolgiddeok. Korean J Soc Food Sci 15(5):507-511
|
32 |
Lee MH. 2003. Effects of the millet and sorghum added on making and storage properties of the white layer cake. Doctorate thesis. The Sejong University of Korea. pp 41-44
|
33 |
송재철, 박현정. 1995. 식품물성학. 울산대학교 출판부, 울산. pp 247-263
|
34 |
Chong HS. 1999. Quality characteristics of Paeksulgi made with black color rice. J East Asian Soc Dietary Life 9(3):370-375
과학기술학회마을
|