참고문헌
- 이관우 (2004) 고섬유소쌀(고아미 2호)의 기능성 및 인체 생리활성 효과 규명. 농촌진흥청. pp 7, 10, 34.
- Cho HS, Kim KH (2008) Quality characteristics of mandupi with skate (Raja kenojei) flour. Korean J Food Culture 23: 252-257.
- Choi ID (2010) Substitution of rice flour on bread-making properties. Korean J Food Preserv 17: 667-673.
- Ha HS, Kim HA, Lee KH (2009) Quality characteristics of ssukgaen dduk made with high-dietary fiber rice 'goami 2' focused on yam. J East Asian Soc Dietary Life 19: 1032-1038.
- Ha TY, Kim SH, Jo IJ, Lee HY (2003) Effect of dietary fiber purified from Cassia tora on the quality characteristics of the bread with rice flour. Korean J Food Sci Technol 35: 598-603.
- Jeon ER, Jung LH, Park YH (2004) Effect of rice flour addition on quality properties of functional dumpling skins. J Food Sci Nutr 11: 160-165.
- Jin T, Lee ES, Hong ST, Ryu GH (2007) Manufacturing of goami flakes by using extrusion process. Korean J Food Sci Technol 39: 146-151.
- Jung SO, Kim HA, Lee KH (2009) Study on the quality characteristics of sulgitteok made with various amount of 'goami 2' and rice powder. J East Asian Soc Dietary Life 19: 928-934.
- Jung YJ, Seo HS, Myung J, Shin JM, Lee EJ, Hwang IK (2007) Physicochemical and sensory characteristics of rice cookies based on goami 2 with sesames (white and black) and perilla seeds. Korean J Food Culture 23: 785-792.
- Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM (2011) Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 40: 570-574. https://doi.org/10.3746/jkfn.2011.40.4.570
- Kang HJ, Seo HS, Hwang IK (2004) Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from Ilpumbyeo. J Food Sci Technol 36: 879-884.
- Kang KS, Kim BS (2003) Changes of rheology on the dumpling shell by added materials. Korean J Food Preserv 10: 498-505.
- Ki MR, KiM RY, Chun SS (2007) Development of rice muffin with chlorella using response surface methodology. Korean J Food Sci Technol 17: 51-57.
- Kim DH (2006) Rediscovery of dumplings: recovery of saleslevel before a dumpling market crisis. Weekly Chosun 2006. 5. 16.
- Kim HA, Lee KH (2012) Quality characteristics of yackwa baked and dipping with goami powder. J East Asian Soc Dietary Life 22: 604-612.
- Kim KH, Park BH, Cho YJ, Kim SR, Cho HS (2009) Quality characteristics of shrimp flour added dumpling shell. Korean J Food Culture 24: 206-211.
- Kim MA (1992) Effect of different kinds of rice flours on characters of sponge cake. Korean J Soc Food Sci 8: 371-378.
- Kim, JS, Kim SB, Kim TY (2006) Noodle making characteristics of goami rice composite flours. Korean J Community Living Science 17: 61-68.
- Lee C, Shin JS (2002) The effect of dietary fiber content of rice on the postprandial serum glucose response in normal subject. Korean J Food & Nutr 15: 173-177.
- Lee EJ, Seo HS, Lee SY, Kim HS, Hwang IK (2006) Quality characteristics of black sesame gruel with high-dietary fiber rice 'goami 2'. Korean J Food Cookery Sci 22: 940-948.
- Lee JH, Seo HS, Lee SY, Kim HS, Hwang IK (2005) Soaking properties and quality characteristics of Korean white gruel with different blending time of high-dietary fiber rice 'goami 2'. Korean J Food Cookery Sci 21: 927-935.
- Lee MH, Lee YT (2006) Bread-making properties of rice flours produced by dry, wet and semi-wet milling. J Korean Soc Food Sci Nutr 35: 886-890.
- Pyun JW, Nam HW, Woo IA (2001) A study on the characteristics of mandupi differing in roasted soy flour content. Korean J Food & Nutr 14: 287-292.