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Kim JM, Rho YH, Yoo YJ. 2004. Quality properties of cream soup added with chungdong pumpkin and sweet pumpkin. J. Korean Soc Food Sci Nutr 33(6):1028-1033
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Kim KM, Kim OS, Kim JG. 2007. Optimization of sensory and physical properties of oven-roasted glutinous rice cakes prepared with dry glutinous rice flour (by response surface methodology). J East Asian Soc Dietary Life 17(6):883-893
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Kim MR, Seo JH, Heo OS, Oh SH, Lee KS. 2002. Physicochemical and sensory qualities of commercial sikhes. J Korean Food Sci Nutr 31(5):728-732
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Kim S, Cho M, Chang H, Kim W, Park H. 2012. Optimization of recipe for black sesame tuile containing retrograded rice flour using response surface methodology. J East Asian Soc Dietary Life 22(2):255-263
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Lee HJ, Jun HJ. 1976. A study on the making of sikhe J. J Korean Home Eco Assoc 14:685-693
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Kim SR, Ha TY, Song HN, Kim YS, Park YK. 2005. Comparison of nutritional composition and antioxidative activity for kabocha squash and pumpkin. J Korean Food Cook Sci 37(2):171-177
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Kim SS, Chung HY. 2009. Quality characteristics of korean rice cake(karedduk)with mixture of trehalose and modified starch by using response surface methodology. J Korean Soc Food Sci Nutr 38(3):377-383
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Kim W. 2010. Effect of addition enzyme-resistant rice RS3 on quality and textural characteristics of madeleine. Korean J Human Ecol 19(1):191-201
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Lee SM, Ko YJ, Jung HA, Paik JE, Joo NM. 2005. Optimization of iced cookie with the addition of dried sweet pumpkin powder. Korean J Food Culture 20(5):516-524
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Lee YH, Oh SH. 2004. Effect of resistant starch on human glycemic response. Korean J Community Nutr 9(4):528-535
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Mun SH, Shin MS. 2000. Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J Food Sci Technol 32(2):328-334
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Ozboy-Ozbas O, Seker IT, Gokbulut I. 2010. Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality. Food Sci Biotechnol 19(4):979-986
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Park SI. 2006. Application of green tea powder for sikhe preparation. J Korean Soc Food Sci Nutr 19(2):227-233
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Park YS, Chang HG. 2008. Quality of sugar-snap cookie supplemented with resistant starch. Food Eng. Prog. 12(1):65-68
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Song JY, Lee SK, Shin MS. 2000. Effects of RS-3 type resistant starches on breadmaking and quality of white pan bread. J Korean Food Cook Sci 16(2):188-194
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Chang HJ. 2013. Development of well-being menu for the elderly generation in middle class and its commercialization strategies. Youlchon Foundation. Seoul. pp 15-34
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Choi EY, Joo NM. 2005. Optimization of homemade pasta with addition of basil using response surface methodology. Korean J Food Culture 20(1):61-67
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Heo SJ, Kim JH, Kim JK, Moon KD. 1998. The comparison of food constituents in pumpkin and sweet-pumpkin. Korean J Food Culture 13(2):91-96
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Kim HH, Park GS. 2006. A study on the preference and actual condition of the utilization of traditional sikhe. J East Asian Soc Dietary Life 16(5):506-514
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Hylla S, Gostner A, Dusel G, Anger H, Bartram HP, Christl SU, Kasper H, Scheppach W 1998. Effects of resistant starch on the colon in healthy volunteers: possible implications for cancer prevention. Am J Clin Nutr 67:136-142
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Joo SY, Kim HJ, Paik JE, Joo NM, Han YS. 2006. Optimization of muffin with added spinach powder using respone surface methoology. J Korean Food Cook Sci 22(1):45-55
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Jung HA, Kim AN, Ahn EM, Kim YJ, Park SH, Lee JE, Lee SM. 2011. Quality characteristics of curd yogurt with sweet pumpkin. Korean J Food Preserv 18(5):714-720
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Kim JO, Shin MS. 2003. Effect of RS3 type resistant prepared from nonwaxy rice starch on the properties of Injulmi. J Korean Food Cook Sci 19(1):65-71
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Kim JS, Shin MS. 2006. Quality characteristic of cookies with resistant starches. J Korean Food Cook Sci 23:659-665
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Park SY. 2011. Quality characteristics and processing optimization of chocolate with addition of mulberry fruit. MS thesis, The Graduate School of Sookmyung Women's University. p 76
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An YH, Lee IS, Kim HS. 2011. Quality characteristics of sikhye with varied levels of sweet pumpkin during storage. J Korean Food Cook Sci 27(6):803-814
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Chang HJ, Ha KA, Lim JY, Ju SY, Lim WK, Park HY. 2012. Development of dume-buchu (Allium senecscens L.) cracker with retrograded rice for children snacks. Food Sci Biotechnol 21(5):1349-1358
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