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Lee CH, Kim CW. 1983. Studies on the rheological property of Korean noodles 1. Viscoelastic behavior of wheat flour noodle and sweet potato starch noodle. Korean J Food Sci Technol 15: 183-189
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Kwon OH, Lee CH. 1984. Effects of the addition of starch, salt and soda ash on the mechanical property of Naengmyon. Korean J Food Sci Technol 16: 175-179
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Lee JS, Ahn RM, Choi HS. 1997. Determinations of ergocalciferol and cholecalciferol in mushrooms. Korean J Soc Food Sci 13: 173-178
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Yoon KH, Oh HS. 2007. Preparation of buckwheat cold noodles with UV-irradiated Siitake mushroom and seaweed derived calcium. Korean J Commu Living Sci 18: 55 -62
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통계청. 2001. 2000 양곡소비량조사보고서
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통계청. 2001. 2001 시도별 작물생산량
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식품의약품안전청. 2005 식품공전
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윤서석. 1991. 한국의 국수문화의 역사. 한국식문화학회지 6: 85-94
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Lee CH, Kim CW. 1983. Studies on the rheological property of Korean noodles 2. Mechanical model parameters of cooked stored noodles. Korean J Food Sci Technol 15: 295-298
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Lee CH, Kim CW. 1983. Studies on the rheological property of Korean noodles 3. Correlation between mechanical model parameters and sensory quality of noodles. Korean J Food Sci Technol 15: 302-305
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Doubbleman R, Jonxis JHP. 1993. Age-dependent vitamin D and vertebral condition of white women living in Curacao as compared with their counterparts in the Netherlands. Am J Clin Nutr 58: 106-109
DOI
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Ono T, Arimoto K, Kano K, Matsuoka K, Sugiura W, Sadone J, Mori K. 1976. Vitamin formation in Lentinus edodes (shiitake) by irradiation with a fluorescent sunlamp. Mushroom Sci 9: 435-443
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Lee KH, Kim HS. 1981. Preparation and evaluation of dried noodle products made from composite flours utilizing rice and wheat flour. Korean J Food Sci Technol 13: 6-13
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이승욱. 1991. 통계학의 이해. 자유아카데미, 서울. p 203
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Park HJ, Yu IS, Kim SK, Lee YS, Kim YB. 1994. Prediction of shelf-life of noodles by bacterial count. Korean J Food Sci Technol 26: 557-560
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Lee HJ, Lee HO. 1999. A study of the bone mineral density and related factors in Korean postmanopausal women. Korean J Nutr 32: 197-178
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