1 |
Park, J.L., Chae, K.Y. and Hong, J.S. (2007) The quality characteristics of black sesame gruels made with different concentrations of steamed black sesame and various kinds of rice powder. Korean J. Soc. Food Cookery Sci., 23, 919-929
|
2 |
Han, B.H. (1997) Processing of seafood. Korean J. Soc. Food Cookery Sci., 13, 519-529
|
3 |
Lee, H.J. and Chang, P.S. and Lee, Y.H. (2003) Classification and category determination of Korean traditional cereal foods, Food Sci. Ind., 36, 47-65
|
4 |
Lee, J.H. Seo, H.S., Lee, J.R. and Hwang, I.K. (2005) Soaking properties and quality characteristics of korean whitw grul 'Goaml 2'. J . Soc. Food Cookery Sci., 21, 927-935
|
5 |
Ryu, S.Y., Cho, Y.S., Cho, Y.K., Jung, A.R., Shin, J.H., Yeo, I.O., Joo, N.M. and Han, Y.S. (2007) The physicochemical and sensory characteristicsof almond gruel according to the concentration and pretreatment of almonds. Korean J. Soc. Food Cookery Sci., 23, 832-838
|
6 |
Meilgaard M, Civille GV, Carr BT. (1991) Sensory evaluation techniques, 2nd edition. CRC press, Boston, p 53-55
|
7 |
Yoon, S.J. and Hawer, W.D. (2008) A Study on Calorie and Proximate Components of Traditional Korea Gruel. J. Korean Soc. Food Nutr., 37, 875-889
|
8 |
Shin, E.S., Lee, K.A., Lee, H.K., Kim, K.B.W.R., Kim, M.J., Byun, M.W., Lee J.W., Kim J.H., Ahn, D.H. and Lyu, E.S. (2008) Effect of grin size and added water on quality characteristics of abalone porridge. J. Korean Soc. Food Nutr., 37, 245-250
DOI
|
9 |
Yang, Y.H., Oh, S.H. and Kim, M.R. (2007) Effect of grain size on the physicochemical properties of rice porridge. Korean J. Soc. Food Cookery Sci., 23, 314-320
|
10 |
A.O.A.C. (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists. Washington D.C. U.S.A., p.69-74
|
11 |
KHIDI. (2006) The hird Korea national health and nutrition examination survey, 2005. Ministry of health and welfare. Seoul, korea. pp 115-203
|
12 |
Lee, H.J. and Jurn, J.I. (2000) Research of kinds of rice porridge and recipes of it. J. Korean Soc. Food Nutr., 13, 281-290
|
13 |
Lee, H.J., Pak, H.O. and Lee, S.Y. (2005) A study of optimum conditions in preparing grel with black bean germ sprout source. J. Korean Soc. Food Nutr., 18, 287-294
|
14 |
Chun, H.J., Chun, S.Y. and Sim, Y.J. (1995) Food and health of modern. Ji Gu Publishing Co., Seoul, Korea, p.156-157
|
15 |
Kim, E.S., Im, K.J., Park H. and Chun, S.K. (1978) Studies on amino acid composition of korean foods (I). Korean J. Food sci. technol., 10, 371-375
|
16 |
Yu, C., Kim, S.W., Kim, C.T., Choi, S.W., Kim, B.Y. and Baik, M.Y. (2008) Physicochemical properties of cross-linked and partially enzymatically hydrolyzed waxy rice starch. Korean J. Food Sic. Technol., 40, 290-296
|
17 |
한복진. (1998) 우리가 정말 알아야 할 우리 음식 백가지. 현암사, 서울, 한국, p.72-86
|