References
- 윤숙자 : 한국의 떡 . 한과 . 음청류. 지구문화사, 2001
- Choi, SE and Lee, JM : Standardization for Preparation of Traditional Jeung-pyun. Korean J. Food Sci. Technol., 25(6):655, 1993
- Lee, CH and Maeng YS : A Literature Review on Korean Rice-cakes. Korea J. Dietary Culture., 2(2):117, 1987
- 민경찬, 정희종, 정수열, 김도영, 손규목 : 식품미생물학, 광문각, 261, 1999
- 하생원 : 주방문(酒方文), 1600말엽
- 안동 장씨 : 음식지미방(飮食知味方). 1670
- 빙허각이씨 : 규합총서(閨閤叢書). 1815
- 조자호 : 조선요리법. 1938
- 방신영 : 우리나라 음식 만드는 법. 청구문화사, 1954
- 황혜성, 한희순, 이헤경 : 이조 궁중요리 통고. 학총사, 1957
- Kim, HJ, Lee, SM and Cho, JS : A Study on Texture of Jeung-pyun According the Kinds of Rice. Korean J. Soc. Food Sci., 13(1):7, 1997
- Kim, YI, Kum JS and Kim, KS : Effect of Different Milling Methods of Rice Hour on Quality Characteristics of Jeungpyun. Korean J. Soc. Food Sci., 11(3):213, 1995
- Choi, YH, Jeon HS and Kang MY : Sensory and Rheological Properties of Jeungpyun made with various Additives. Korean J. Soc. Dood Sci., 12(2):200, 1996
- Yoon, S., Lee, CJ, Park, HW, Myung, CO, Choi, EJ and Lee, JJ : Effect of raw soy flour addtion to Jeung-Pyun pizza on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza Korean J. Soc. FOOD Sci., 16(3):267, 2000
- Shin, KS and Woo, KJ : Changes in Adding Soybean on Quality and surface structure of Korean Rice Cake (Jeung-Pyun). Korean J. Soc. FOOD Sci., 15(3):249, 1999 https://doi.org/10.1111/j.1365-2621.1950.tb16472.x
- Park, YS and Suh, CS : Changes in pH, Acidity, Organic Acid and Sugar Content of Dough for Jeungpyun During Fermentation. Korea J. Dietary Culture., 9(4):329, 1994
- Park, YS and Suh, CS : Changes in Soluble Protein, Free Amino Acid and Starch of Jeungpyun Dough During Fermentation. Korean J. Soc. Food Sci., 11(3):282, 1995
- Kim, YH and Lee, HG : The Effects of Partial Replacement of Rice Hour with Wheat Hour and Fermentation Time on the Characteristics of Jeung-Pyun, Korean J. Home Economics Association, 23(3):63, 1985
- Park, YS and Suh, CS : Changs in Chemical Properties of Jeungpyun Product During fermentation. Korean J. Soc. Food Sci., 12(3):300, 1996
- Park, YS and Suh, CS : Changes in Physical Properties of Jeungpyun During Fermentation. Korean J. Soc. Food Sci., 13(4):396, 1997
- Cho, YH, Woo, KJ and Hong, SY : The Studies of Jeung-Pyun Preparation(In Standardization of Preparation). Korean J. Soc. Food Sci., 10(4):322, 1994
- Yoon, SJ : Characteristics of Quality in Jeungpyun with the Different Ratio of Makkulli Leaven to Water. Korean J. Soc. Food Cookery Sci., 19(1):716, 2003
- Brown, SL and Zabik, ME : Effect of heat treatments on the physical and functional properties of liquid and spray-dried egg albumen. Food Technol., 21:87, 1967
- SAS : SAS/STAT User's Guide, SAS Institute, Inc., Cary, North Carolina, 1985