References
- 한국전통발효음식 윤숙자
- 한국식품년감 농수산축산신문사
- J. Korean Agric. Chem. Soc. v.31 Some ethemical physical characteristics and acceptability of kochujang from various starch sources Moon, T. W.;Kim, Z. E.
- J. Korean Soc. Food Sci. Nutr. v.26 Studies on the prediction of the shelf-life kochujang through the physicochemical and sensory analyses during storage Lee, K. Y.;Kim, H. S.;Lee, H. G.;Han, O.;Chung, U. J.
- Korean J. Food Sci. Technol. v.29 Changes in microflora and enzymes activities of traditional kochujang prepared with various raw materials Shin, D. H.;Kim, D. H.;Choi, U.;Lim, M. S.;An, E. Y.
- J. Korean Soc. Food Sci. Nutr. v.26 Effect of red pepper varieties on the physicochemical characteristics of traditional kochujang during fermentation Shin, D. W.;Kim, K. H.;Choi, U.;Lim, M. S.;An, E. Y.
- Korean J. Appl. Microbiol. Biotechnol. v.24 Changes of microorganisms, enzyme activities and major components during the fermentation of Korean traditional doenjang and kochujang(in Korean) Lee, J. S.;Kwon, S. J.;Chung, S. W.;Choi, Y. J.;Yoo, J. Y.;Chung, D. H.
- Korean J. Food Sci. Technol. v.29 Changes in microflora and enzymes activities of traditional kochujang prepared with various raw materials Shin, D. W.;Kim, D. H.;Choi, U.;Lim, M. S.;An, E. Y.
- J. Texture Studies v.8 Measurement of flow properties of fluid foods-developments, limitations, and interpretation of phenomena Rao, M. A.
- J. Texture Studies v.2 Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food preducts Holdsworth, S. D.
- J. Texture Studies v.8 Rheology of liquid foods-a review. Rao, M. A.
- J. Food Sci. v.50 Rheological characterization of grain legume pastes and effect of hydration tive and water level on apparent viscosity Chhinnan, M. S.;McWatters, K. H.;Rao, V. N. M.
- 식품과학과 산업 v.31 농축토마토의 리올로지 특성 유병승
- J. Food Sci. v.58 Fheological relationships between surimi sol and gel as affected by ingredients Yoo, B. S.;Lee, C. M.
- Korean J. Food Sci. Technol. v.28 Studies on the physicochemical characteristics of traditional kochujang Shin, D. W.;Kim, D. H.;Choi, U.;Lim, D. K.;Lim, M. S.
- J. Korean Soc. Food Sci. Nutr. v.26 Changes in physicochemical properties of kochujang and doenjang prepared with extrusated wheat flour during fermentation Kum, J. S.;Han, O.
- Korean J. Food Sci. Technol. v.26 Changes in physicochemical properties of industry-type kochujang during storage Jung, S. W.;Kim, Y. H.;Koo, M. S.;Shin, D. B.;Chung, K. S.;Kim, Y. S.
- J. Texture Studies v.13 Rheology of apricot puree: characterization of flow Duran, L.;Costell, E.
- Advances in biochemical engineering The rheology of mould suspensions Metz, B.;Kossen, N. W. F.;Suijdam, J. C.;
- Polymer colloids Rheology of polymer colloids krieger, I. J.
- J. Texture Studies v.21 Folw properties of babaco(Carica pentagona) purees and concentrates Castaldo, D.;Palmieri, L.;Lo Voi, A.;Costabile, P.