1 |
박평식. 2008. 식량위기 시대 세계의 쌀 생산.수출과 대응 전략. 식품저장과 가공산업 7: 81-206.
|
2 |
김병률. 2008. 국제 곡물파동과 식량위기 시대. 한국 농업의 나아갈 방향. 한국농약과학회 학술발표대회 논문집. p 27-64.
|
3 |
Korea Centers for Disease Control and Prevention. 2005. In-depth analysis on the 3rd (2005) Korea health and nutrition examination survey-nutrition survey-.
|
4 |
Korea Rice Foodstuffs Association. 2007. The materials of present association conditions.
|
5 |
Lee JH. 2005. Utilization and preference for noodles. Major in traditional dietary life food graduate school of traditional culture and arts. MS Thesis. Sookmyung Women's University, Seoul, Korea.
|
6 |
Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J Food Sci Technol 37: 579-583.
과학기술학회마을
|
7 |
Hyun YH, Hwang YK, Lee YS. 2001. A study of cooking properties of the noodle made of composite flour with green tea powder. J East Asian Soc Dietary Life 11: 295-304.
과학기술학회마을
|
8 |
Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, Kang SG. 2000. Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32: 298-305.
과학기술학회마을
|
9 |
Bang SJ, Shin IS, Kim SM. 2006. Optimum process condition of noodles with sea tangle single cell detritus (SCD). Korean J Food Sci Technol 38: 68-74.
과학기술학회마을
|
10 |
Jeong GM, Kwon JS. 1998. Properties of dried wheat flour noodles blended with Chinese-yam powder. Bulletin of Institute of Agricultural Science and Technology 5: 89-98.
|
11 |
Kim JY. 2003. Quality characteristics of noodles added oat flour. MS Thesis. Kongju National University, Kongju, Korea.
|
12 |
Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol 36: 795-799.
과학기술학회마을
|
13 |
Kim JS, Kim SB, Kim TY. 2006. Noodle making characteristics of goami rice composite flours. Korean J Community Living Sci 17: 61-68.
과학기술학회마을
|
14 |
Park HK, Lee HG. 2005. Characteristics and development of rice noodle added with isolate soybean protein. Korean J Food Cookery Sci 21: 326-338.
과학기술학회마을
|
15 |
Bhattacharya M, Zee SY, Corke H. 1999. Physicochemical properties related to quality of rice noodles. Cereal Chem 76: 861-867.
DOI
|
16 |
Kim UJ, Yoon JY, Kim HS. 2002. A study on the noodle quality made from pea starch-wheat composite flour. Korean J Soc Food Cookery Sci 18: 692-697.
과학기술학회마을
|
17 |
Park BH, Cho HS. 2006. Quality characteristics of dried noodle made with Dioscorea japonica flour. Korean J Food Cookery Sci 22: 173-180.
과학기술학회마을
|
18 |
Lee CH, Park SH. 1982. Studies on the texture describing terms of Korean. Korean J Food Sci Technol 14: 21-29.
과학기술학회마을
|
19 |
Lee YT, Jung JY. 2003. Quality characteristics of barley β-glucan enriched noodles. Korean J Food Sci Technol 35: 405-409.
과학기술학회마을
|
20 |
Fu BX. 2008. Asian noodles: history, classification, raw materials, and processing. Food Research International 41: 888-902.
DOI
|
21 |
이철호. 1991. 전통면류의 제법과 품질특성. Korean J Dietary Culture 6: 105-122.
|
22 |
Jo JC. 1999. Cooking quality of noodle affected by NaCl. Culinary Research 5: 471-483.
과학기술학회마을
|
23 |
Kim SK, Kim HR, Bang JB. 1996. Effects of alkaline reagent on the rheological properties of wheat flour and noodle property. Korean J Food Sci Technol 28: 58-65.
과학기술학회마을
|
24 |
Lee CH, Gore PJ, Lee HD, Yoo BS, Hong BS. 1987. Utilization of Australian wheat for Korean style dried noodle making. J Cereal Sci 6: 283-297.
DOI
|
25 |
Kwak YJ. 1999. Influence of konjac flour addition on the rheological properties of wheat flour noodle. MS Thesis. Sookmyung Women's University, Seoul, Korea.
|
26 |
Kim YS, Ha TY, Lee SH, Lee HY. 1997. Effect of rice bran dietary fiber on flour rheology and quality of wet noodles. Korean J Food Sci Technol 29: 90-95.
과학기술학회마을
|