1 |
Lee, H.J. and Jun, H.J. A study on fhe making of sikhe (in Korean). Korean J. Home Eco. Associ. 14: 195-203 (1978)
|
2 |
Nam, S.J. and Kim, K.O. Characteristics of sikhe made with dif-ferent amount of cooked rice and malt with different sweeteners (in Korean). Korean J. Food Sci. Technol. 21: 197-202 (1989)
|
3 |
Floros, J.D. and Chinnan, M.S. Seven factor response surface optimization of a double stage lye(NaOH) Peeling process for pimiento peppers. J. Food Sci. 53(2): 631-638 (1988)
DOI
|
4 |
Giovanni, M. Response surface method and product optirnization. Food Technol. 11: 41-50 (1983)
|
5 |
Lee, G.D., Kim, J.S. and Kwon, J.H. Monitoring of dynamic changes in Maillard reacdon substrates by response surface meth-odology (in Korean). Korean J. Food Sci. Technol. 28: 212-219 (1996)
|
6 |
Jeong, Y.J., Lee, M.H. and Lee, G.D. Monitoiing for the process conditions of chitosan using response surface methodology (in Korean). Korean J. Food Sci. Technol. 31: 558-563 (1996)
|
7 |
Park I.S., Kim, J.H., Kim, T.J. and Noh, B.S. Simultaneous determination of glucose and ethanol of takju by biosensor using dual cathode system (in Korean). Korean J. Food Sci. Technol. 28: 974-980 (1996)
|
8 |
Cochran, W.G. and Cox, G.M. Experimental Design. John Wiely and Sons, New York (1957)
|
9 |
Shelke, K., Dick, J.W., Holm, Y.F. and Loo, K.S. Chinese wet noodle formulation: a response surface methodology study, Cereal Chem. 67: 338-342 (1990)
|
10 |
Qu, H-B., Zhang, X-E. and Zhang, S-Z. Simultaneous determina-tion of maltose and glucose using a dual-electrode flow injection system. Food Chem. 52: 187-193 (1995)
DOI
ScienceOn
|
11 |
Cho, S.O. The effects of degree of germination of barley, soaking time of malt powder, vaiiety of rice and cooking methods on the quality of sikhe (in Korean). Korean J. Home Eco. Associ. 21: 79-85 (1983)
|
12 |
Suh, D.S., Kim, K.O., Kim, Y.S. and Lee, Y.C. Formular optimi-zation of soy paste stew mix with yeast autolyzate (in Korean). Korean J. Food. Sci. Technol. 25: 411-416 (1993)
|
13 |
Park, I.S., Kim, J.H. and Noh, B.S. Simultaneous determination of glucose and maltose in sikhe using oxygen electrode with dual cathode system. Foods Biotechnol. 6: 209-213 (1997)
|
14 |
Park, D.G. Experimental design (in Korean). Jayu Academy, Seoul, p. 354 (1995)
|
15 |
Oh, H.I., Oh, S.J and Kim, J.M. Optimization of crude papain extraction from papaya latex using response surface methodology (in Korean). Korean J. Food Sci. Technol. 29: 505-515 (1997)
|
16 |
Mudahar, G.S,, Toledo, R.T., Floros, J.D. and Jen, J.J. Optimiza-tion of carrot dehydration process using response surface method-ology. J. Food Sci. 54: 714-721(1989)
DOI
|
17 |
SAS Institute, Inc. SAS User's Guide. SAS Institute, Inc., Cary, NC, USA (1990)
|
18 |
Suh, H.J., Chung, S.H. and Whang, J.H. Characteristics of sikhe produced with malt of naked barley, covered barley and wheat (in Korean). Korean J. Food Sci. Technol. 29: 716-721 (1998)
|
19 |
Moon, S.J. and Cho, H.J. A scientific study on sikhe (in Korean). Korean J. Home Eco. Associ. 16: 43-49 (1978)
|