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1 한숙경, "시판 쌀가루를 이용한 설기떡의 품질 특성" 한국식품영양학회 22 (22): 402-408, 2009
2 김병기, "세몰리나 첨가가 쌀국수의 품질특성에 미치는 영향" 한국산업식품공학회 15 (15): 56-63, 2011
3 한성미, "발아약콩가루를 첨가한 생면의 제조 및 특성연구" 한국식품과학회 43 (43): 597-602, 2011
4 정복미, "매생이 가루를 첨가한 쌀 국수의 개발 및 품질 특성" 한국식품조리과학회 25 (25): 180-188, 2009
5 이명호, "강황분말 설기떡의 품질 특성" 한국조리학회 17 (17): 184-192, 2011
6 Kim HK, "Wheat flour and milling industry" Korea Milling Industry Association 1985
7 Lee SJ, "The Functional Properties of Batters using Rice" 190-195, 2001
8 Crosbie GB, "Starch and protein quality requirements of Japanese alkaline noodles (ramen)" 76 (76): 328-334, 1999
9 Rosell CM, "Rice, In Technology of functional cereal products" CRC Press 81-97, 2008
10 Kim TH, "Rice processing industry and product status" 181-194, 2010
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17 BeMiller JN, "Hydrocolloids, In Technology of functional cereal products" CRC Press 203-215, 2008
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19 Gujarl HS, "Functionality of rice flour modified with a microbial transglutaminase" 39 (39): 225-230, 2004
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