| 1 |
Child N. Chapter 1. Production and utilization of rice. Third Edition. pp. 1-23. In: Rice chemistry and technology. Champagne ET. St. Paul, MN, USA (2004)
|
| 2 |
Yang HS, Kim CS. Quality characteristics of rice noodles in Korean market. J. Korean Soc Food Sci Nutr. 39: 737-744 (2010)
DOI
|
| 3 |
통계청, 연간 1인당 쌀 소비량, www.kostat.go.kr (2016)
|
| 4 |
금준석 등, 수출전략형 전통 쌀 가공기술 고도화 및 가공식품 개발, 한국식품연구원 (2011)
|
| 5 |
금준석, 쌀의 영양과 쌀 가공식품, 식품 저장과 가공산업, 9: 38-54 (2010)
|
| 6 |
Luh BS. Quick cooking rice. In "Rice production", AVI, Wesport, 121 (1991)
|
| 7 |
Lee TH, Park JH, Kim DM, Rhim JW. Effect of emulsion treatment on the separation of quick-cooking rice kernel and the quality of reconstituted rice. J. Korean. Food Sci Technol. 23: 593-598 (1991)
|
| 8 |
Kim DK, Kim MH, Kim BY. Effects of dehydration methods on physical properties of reconstituted instant rice. J. Korean Soc. Food Nutr. 22: 443-447 (1993)
|
| 9 |
냉동밥 시장, www.linkaztec.com, 링크아즈텍 (2016)
|
| 10 |
Oh MS, Eating qualities of frozen cooked rice on the thawing condition, J. Korean Home Economics Association. 35: 147-157 (1997)
|
| 11 |
Han SH, Choi EJ, Oh MS, A comparative study on cooking qualities of imported and domestic rices. J. Korean Soc. Food Sci. 16: 91-97 (2000)
|
| 12 |
Han HM, Koh BK. Quality characteristics of long-term stored rice. J. Korean Soc. Food Sci Nutr. 41: 1571-1576 (2012)
DOI
|
webmaster
