1 |
Cho SH, Lee HG. 1987. The Bibliographical Study on Development of Yackwa. Korean J. Food Culture, 2(1):33-43
과학기술학회마을
|
2 |
Lee HJ, Chun HJ. 1975. A Study on the Syrup using for Yackwa. Korean J. Food Sci. Technol, 7(3):135-141
과학기술학회마을
|
3 |
한복려, 정길자, 한복진. 2000. 쉽게 맛있게 아름답게 만드는 한과. 궁중음식연구원
|
4 |
Kim SW. 2002. Effects of Lipids and Alcoholic Beverages on Yackwa Quality and Preservation, Dongduk Women's University. Doctorate thesis
|
5 |
Yum CA. 1972. The Study of Oil Oxidation in Storage of Yackwa. J. Korean Soc. Food Sci. Nutr., 5(2):69-74
과학기술학회마을
|
6 |
Kim YH, Han YS, Paik JE, Song TH. 2003. Screening of Antioxidant Activity in Dansam(Salvia miltiorrhiza) and Additional Effect on the Shelf-Life and the Characteristics of Yackwa. Korean J. of Food Cookery Sci., 19(4):463-469
|
7 |
Kim JH, Lee KH, Lee YS. 1991. A Study on Quality of Rice-Yackwa. Korean J. of Food Cookery Sci., 7(2):41-49
|
8 |
Hyun JS, Kim MA. 2005. The Effect of Level of Red Ginseng Powder on Yackwa Quality and During Storage. Korean. J. Food Culture, 20(3):352-359
과학기술학회마을
|
9 |
안동장씨 원저, 한복려, 한복선, 한복진 편. 1980. 다시보고 배우는 음식디미방. 궁중음식연구원 pp 123
|
10 |
Han MJ, Rhee YK, Bae EA. 1994. Stability and Flavor of Yackwa Fried in Soybean- Cottonseed and Ricebran Oils. Korean J. Food Culture, 9(4):335-340
과학기술학회마을
|
11 |
이효지. 2005. 한국음식의 맛과 멋. 신광출판사
|
12 |
Lee JH, Park KM. 1995. Effect of Ginger and Soaking on the Lipid Oxidation in Yackwa. Korean J. of Food Cookery Sci.,11(2):93-97
|
13 |
Kim MA, Kim SW. 2002. Effect of alcoholic drunks in dough on the structure and quality of Yackwa. Korean J. of Food Cookery Sci., 18(2):232-238
|
14 |
Lee HS, Park MW, Jang MS. 1992. Effect of waxy rice flour on the quality and acceptability of Yackwa during storage. Korean. J. Food Culture, 7(3):213-222
과학기술학회마을
|
15 |
Yoo MY, Oh MS. 1997. Effect of Preparing Conditions on the Absorbed Oil Content of Yackwa. Korean J. of Food Cookery Sci., 13(1):40-46
|
16 |
Lee HG, Cho SH, Lee YK, Chung RW. 1986. Effect of Soaking time in Syrup on the Sensory Characteristics and Texture of Yackwa. Korean J. of Food Cookery Sci., 2(2):62-67
과학기술학회마을
|
17 |
김기숙, 김향숙, 오명숙, 황인경. 1998. 조리과학. 수학사. pp 145
|
18 |
농림부. 2003. 전통 약과 및 다식제품의 대중화를 위한 품질향상에 관한 연구
|
19 |
Kim EJ, Ahn MS. 1993. Antioxidative Effect of Ginger Extracts. Korean J. of Food Cookery Sci., 9(1):37-42
과학기술학회마을
|
20 |
Hong JS. 1998. A Study on the Recipe for Yackwa by the mixing ratio of flour. Korean J. of Food Cookery Sci., 14(3):241-249
과학기술학회마을
|