1 |
Hur SH, Lee HJ, Hong JH. Characterization of materials for retort processing in oyster porridge. J. Korean Soc. Food Sci. Nutr. 31: 770-774 (2002)
과학기술학회마을
DOI
|
2 |
Oh MH. A Comparative study of the retrogradation and rheology of Backsulgi with nutriprotein and gelatinized rice powder. J. East Asian Soc. Dietary Life 14: 370-378 (2004)
|
3 |
Jang MS, Yoon SJ. Korean food. Hyoil, Seoul, Korea. p. 333 (2003)
|
4 |
Son HS, Park SO, Hwang HJ, Lim ST. Effect of oligosaccharide syrup addition on the retrogradation of a Korean rice cake(Karedduck). Korean J. Food Sci. Technol. 29: 1213-1221 (1997)
과학기술학회마을
|
5 |
Koh BK. Development of the method to extend shelf life of Backsulgi with enzyme treatment. Korean J. Food Cookery Sci. 15: 533-538 (1999)
과학기술학회마을
|
6 |
Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ. Quality changes of Sulgiduk added green tea powder during storage. J. Korean Soc. Food Sci. Nutr. 28: 1064-1068 (1999)
과학기술학회마을
|
7 |
Park GS, Shin YJ, Im JG. Comparative degree of gelatinization and retrogradation on Gamkugsulgie with added of gamkug. J. East Asian Soc. Dietary Life 10: 514-521 (2000)
|
8 |
Song JC. Suppression effect of maltitol on retrogradation of Korean rice cake (Karedduk). Food Eng. Progress 6: 344-354 (2002)
|
9 |
Hyun YH, Hwang YK, Lee YS. Quality characteristics of Sulgidduk with tapioca flour. Korean J. Food Nutr. 18: 103-108 (2005)
과학기술학회마을
|
10 |
Park lW. Bacteriological examination of retort pouched loach soup and soybean paste soup containing mud snail. Korean J. Food Nutr. 11: 431-436 (1998)
과학기술학회마을
|
11 |
Korea Society of Food and Cookery Science. Dictionary of food and cookery science. Kyomunsa, Seoul, Korea. pp. 297-298 (2003)
|
12 |
Lee CH, Han O, Kum JS. Bak KH, Yoo BK. Changes in the physicochemical properties of Korean rice cake by the addition of gelatinized rice flour. Korean J. Diet. Culture 10: 101-106 (1995)
과학기술학회마을
|
13 |
Oh MH, Kim KJ. Effect of process rice flour on the sensory and mechanical characteristics of Backsulgi by storage time and temperature. Korean J. Soc. Food Cookery Sci. 19: 34-45 (2003)
|
14 |
Yoon SJ. Manufacturing process for fusion rice cake having characteristics in extended preservation period. Korea patent 10-2005-0096819 (2005)
|
15 |
Yoo IJ, Jeon KH, Park WM, Choi SY. Effect of heating conditions and additives on bone crumble and shelf-life of retorted Samgye-tang. Korean J. Food Sci. Ani. Resour. 19: 19-26 (1998)
|
16 |
Sung JM, Han YS. Effect of Bakjakyak (Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle. Korean J. Food Culture 18: 311-319 (2003)
|
17 |
Lee CH, Han O. Chung KH. Effect of starch hydrolyzing enzymes on the textural properties of rice cake. Food Sci. Biotechnol. 4: 159-163 (1995)
|
18 |
Kim MS, Suh DS, Chang PS, Kim KO. Physicochemical properties of oxidized rice flour and effects of added oxidized rice flour on the textural properties of Julpyun (Korean traditional rice cake) during storage. Korean J. Food Sci. Technol. 33: 209-215 (2001)
|
19 |
Kim KO, Youn KH. Effect of hydrocolloids on quality of Packsulki. Korean J. Food Sci. Technol. 16: 159-164 (1984)
|
20 |
Oh KS. Studies on the processing of sterilized salt-fermented anchovy sauces. Korean J. Food Sci. Technol. 28: 1038-1044 (1996)
과학기술학회마을
|