참고문헌
- 김미향, 임효원. 1999. 서양조리학. 백산출판사. 서울. pp 390-417
- 나영선. 1996. 호텔 서양조리 실무개론. 백사출판사. 서울. pp 408-409
- 농촌진흥청 농업자원개발연구소. 2007. 식품성분표 제 7개정판 1권. http://www.rrdi.go.kr/Pds/Pds_View.asp?mmnu=D&midx=89&tg=2&idx=15
- 대한제과협회. 1995. 시원하고 감칠맛 나는 푸딩&젤리. 월간베이커리 9(324):35-49
- 송용종. 2004. 한국 복분자주산업의 마케팅전략에 관한 연구. 대한경영교육학회 경영교육저널 4:119-146
- 이기동. 2003. 참외 부가가치 향상을 위한 가공제품 개발 및 가 공산물의 참외재배 이용 연구. 농림부. pp 170-192
- 이철호, 채수규, 이진근, 박봉상. 1982. 식품공업품질관리론. 유림문화사. 서울. pp 80-84
- 전희정, 주나미, 백재은, 윤지영, 정희선, 황재선. 2003. 식품영양전공 교수들과 함께하는 맛있는 서양조리. 교문사. 서울. p 145
- 채동진. 2000. 양과자의 이해-푸딩의 분류와 제법. 월간베이커리 8(385):134-136
- AOAC International. 2005. Official methods of analysis of AOAC International 18th ed. AOAC International
- Chin JE, Cho NC, Kim KC. 2006. Effect of Rubus coreanum extracts on tyrosinase promoter. Korean J. Sanitation 21(3):44-51
- Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK. 2006. Quality characteristics of sulgidduk added with Rubus coreanum Muquel during storage. J. East Asian Soc Dietary Life 16:458-467
- Han SK, Yang HS, Rho JO. 2006. A study on quality characteristics of Bokbunja-Pyun added with rubi fruit juice. J East Asian Soc Dietary Life 16(3):371-376
- Kim AJ, Yuh CS, Bang IS. 2007. A qualitative investigation of Dongchunghacho jelly with assorted increments of Paecilomyces japonica powder. Korean J Food & Nutr 20(1):40-46
- Kwon KS, Kim YS, Song GS, Hong SP. 2004. Quality characteristics of bread with rubi fructus (Rubus coreanus Miquel) juice. Korean J Food & Nutr 17(3):272-277
- Lee YN, Kim YS, Song GS. 2000. Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J Korean Soc Agric Chem Biotechnol 43(4):271-276
- Park YS, Chang HG. 2003. Lactic acid fermentation and biological activities of Rubus coreanus. J Korean Soc Agric Chem Biotechnol 46(4):367-375
- Shin HJ, Nam HG, Lim IJ, Cha WS. 2006. Comparison of volatile flavor compounds in Bokbunja(Rubus coreanus Miquel) wines with and without mushroom extracts. Korean J Biotechnol Bioeng 21(6):410-413
- Son MJ, Whang K, Lee SP. 2005. Development of jelly fortified with lactic acid fermented prickly pear extract. J Korean Soc Food Sci Nutr 34(3):408-413 https://doi.org/10.3746/jkfn.2005.34.3.408
- Sun Y, Hayakawa S, Ogawa M, Izumori K. 2007. antioxidant properties of custard pudding dessert contating. Food Control 18:220-227 https://doi.org/10.1016/j.foodcont.2005.09.019
- Sun Y, Hayakawa S, Jiang H, Ogawa M, Izumori K. 2006. Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity. Biosci Biotechnol Biochem 70(12):2859-2867 https://doi.org/10.1271/bbb.60256
- Won KS, Lee TW, Eun JS, Song JM. 2003. Effect of Rubus coreanus Miquel on the specific immune response in mice. Korean J. Oriental Physiology & Pathology 17(3):656-661
- Yoon I, Cho JY, Kuk JH, Wee JH, Jang MY, Ahn TH, Park KH. 2002. Identification and activity of antioxidative compounds from Rubus coreanum fruit. Korean J Food Sci Technol 34(5):898-904
- Yu OK, Kim MA, Rho JO, Shon HS, Cha YS. 2007. Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 36(9):1193-1197 https://doi.org/10.3746/jkfn.2007.36.9.1193