참고문헌
- Kang IH. Korean Taste. Daehan Printing & Publishing Co., 1987
- Kim JS, Sohn. JW, Yeom CA Sensory Characteristics of White and Black Sesame Gruels with Different Mixing Ratio and Decortication. Korean J. Soc Food Sci 12(4): 547-556, 1996
- Cho HJ, Ahn CK and Yeom CA. A study on the preference of Hobakjook upon Material & Mixing ratio change. Korean J. Soc Food Sci 12(2): 146-152, 1996
- Kang TS, Kong YJ, Hong GP. Development of Instant Soybean Soup for Soybean Noodles Using the Yellow and Black Soybean. Korean J. Postharvest Sci. Thehnol (4): 384-388, 2000
- Lee SH, Jang MS, Physicochemical Properties of Jatjook as Influenced by Various level of Pinenut. Korean J. Soc Food Sci. 10(2): 99-103, 1994
- Yang MY, Sohn JW, Yum CA. Originals: Effect of Different Mixing Ratio and Cooking on Sensory and Nutritional Characteristics of Jeonbok - and Obunjaki -Jooks. Korean J. Soc Food Sci,12(3): 353-360, 1996
- Heo SH, Lee HJ and Hong JH, Development of gruel with shellfish, 1999
- Lee JM, Park YJ and Oh JE. Dvelopment of Elderly Diet Using Inhibitory Plant Against Aging Process -Optimization for preparation conditions of Barley gruel with Green Tea -. Korean J Dietary Culture 16(2): 170-179, 2001
- Lee JM, Shin KS and Lee HJ. Determination of antioxidant vitamins in Horticulteral foods. Korean J Dietary Culture 14(2): 167-175, 1999
- Kim SS, Lee MK, Han U, Oh SY and Lee SW. Changes in Chemical Components of Green Tea Leaves during Blanehing and Frying. Korean J Dietary Culture 5(2): 229-233, 1990
- Choi SG, Lee R. Effects of Freezing Rate and Storage Temperature on the Degree of Retrogradation, Texture and Microstructure of Cooked Rice. Korean J. Food Sci. Technol 27(5): 783-788, 1995 https://doi.org/10.1021/es00042a903
- Oh MS. Eating Qualities of frozen Cooked rice on the Thawing condition. J Korean Home Economic association 35(2): 147-157, 1997
- Official Methods of Analysis. 16th Ed. AOAC International USA, 1995
- Kang YH, Park YK, Oh SR and Moon KD. Studies on the Physiological Fuctionality of Pine Needle and Mugwort Extracts. Korean J. Food Sci. Technol 27(6): 978-984, 1995
- Mitchell, J.R. and Ledward, D.A. Water-and fat holding. In 'Functional properties of food macro moleculers' Elservier Applied Science Publishers London and New York, p.273, 1986
- Sathe, S.K.and Salunkhe, D.K. Functional properties of the great northern bean(PHASE0LUS VULGARISL.)protein; Emulsion, foaming, viscosity and gelation properties, J. Food. Sci., 46, 714, 1981
- The Industrial Dictionary of Foods. Department of Health and Welfare, Republic of Korea, 1997
- Nills HJCF. Isocratic Nonaqueous Reversed-Phase Liquid Chromatography of Carotenoids. Anal Chem 55:270-275, 1983 https://doi.org/10.1021/ac00253a021
- The Guide to Hygienic Experimental Method. Japan Drug Association. Kumwon Press, Japan, 1995
- Lee SC, Porosky L., DeVries J,W. Determination of total, soluble, and insoluble dietary fiber in foods-enzymaticgravimetric method, MES-TRIS buffer: Collaborative study. J.AOAC. 75: 395, 1992
- SAS: SAS/STAT User's Guide, SAS Institute Inc, Cary, NC,U.S.A.,1992
- Pilch, SM. Physiological effects and health consequences of dietary fiber(FDA 223-84-2059). pp112, Washington DC., 1987
- Tsuneyuki OKU. The epidemiological significance of dietary changes in Japan. Proceeding kellogg international symposium on dietary fiber(che SC ed) pp. 120-135, center for Academis pub., 1990
- The Korean Society of Nutrition. Recommended Dietary Allowances For Koreans, 7th Revision. 2000
- Lee KW, Park MA, Kim US and Moon HK. A Study on Dietary Fiber Intakes of Korean. J Korean Soc. Food Nutr 23(5): 767-773, 1994
- Oh YJ, Hwang LJ, Ko YH. Development of Carrot Fishery Soups Improved from Traditional Gruel of Cheju Island. Korean J. Soc Food Sci 12(3): 331-338, 1996