자색 고구마 분말 첨가량을 달리한 설기떡의 품질 특성

참고문헌 (Reference)

1 장명숙, "함초 첨가 설기떡의 재료 혼합비율의 최적화" 한국식품영양과학회 35 (35): 641-648, 2006

2 조정순, "표고버섯가루의 첨가 함량에 따른 설기떡의 품질 특성" 동아시아식생활학회 12 (12): 55-64, 2002

3 박민경, "클로렐라를 첨가한 설기떡의 품질특성" 한국식품영양과학회 31 (31): 225-229, 2002

4 이효지, "신선초설기의 재료배합비에 따른 관능적·텍스쳐 특성" 한국식품조리과학회 21 (21): 422-432, 2005

5 주현규, "식품분석법" 유림문화사 152-155, 1990

6 장명숙, "백복령 가루 첨가가 설기떡의 품질 특성에 미치는 영향" 한국식품조리과학회 21 (21): 895-907, 2005

7 김영찬, "민들레 잎과 뿌리 분말을 첨가한 설기떡의 품질 특성" 한국식품조리과학회 21 (21): 110-116, 2005

8 홍진숙, "떫은감 농축액을 첨가한 설기떡의 품질특성" 한국식품조리과학회 21 (21): 360-370, 2005

9 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006

10 홍정희, "구연산을 첨가한 오디 설기떡의 품질 특성" 한국식품조리과학회 19 (19): 777-782, 2003

11 Lim YH, "The sensory and texture characteristics of inkyrice cake in according to concentrations of squid ink" 9 : 463-474, 1999

12 Ku SY, "The sensory and textural charcteristics of chicsulgi" 17 (17): 523-532, 2001

13 Gu SY, "The sensory and textural characteristics of chicsulgi" 17 : 523-532, 2001

14 Joo KJ, "Studies on identification of the anthocyanins in rasberries" 12 : 31-36, 1983

15 Cha GH, "Sensory physicochemical characteristics and storage time of Daechu-Injeulmi added with various levels of chopping jujube, nutrition science" Seoul Women's University College of Human Ecology, Hanyang University 29-, 2001

16 Yun SJ, "Sensory and quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin" 15 : 586-590, 1999

17 Kim HJ, "Sensory and mechanical characteristics of sangjabyung by different ratio of ingredient" 16 (16): 342-351, 2000

18 Giusti MM, "Radish anthocyanin extract as a natural red colorant for maraschino cherries" 61 : 688-694, 1996

19 Yoon SJ, "Qulity characteristics of seolgidduk added with concentrations of Hericium erinaeus powder" 20 (20): 575-580, 2004

20 Joung HS, "Quality characteristics of sulgiddeok added with job tears and brown rice" 6 (6): 177-186, 1996

21 Hong HJ, "Quality characteristics of sulgiddeok added with green tea powder" 15 (15): 224-230, 1999

22 Hong HJ, "Quality characteristics of sulgiddeok added with green tea powder" 15 (15): 224-230, 1999

23 Choung HS, "Quality characteristics of paeksulgi made with black color rice" 9 : 370-375, 1999

24 Yoon JM, "Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants" 29 : 211-217, 1997

25 Park GS, "Mechanical characteristics and preferences of gamguksulgidduk by different addition of Chrysanthmum indicum" 8 : 289-296, 1998

26 Ryu GH, "Korean Rice Cake for Manufactor and Process Engineer" Hyoil Publishers 13-, 2005

27 Lee LS, "Isolation and identification of anthocyanins from purple sweet potatoes" 2 : 83-88, 1997

28 Lee LS, "Isolation and identification of anthocyanins from purple sweet potato" 2 : 83-88, 1997

29 "Hong JS (1980). Nutrition Value and Medicine Efficacy of Mushroom (in Korea), 114-119"

30 Chong HS, "Effect of chitosan on quality and shelf-life of paeksulgi added chitosan" 8 : 427-433, 2001

31 Lee JK, "Effect of addition ratio of radish-brown pigmented rice on the quality characteristics of seolgiddeok" 16 (16): 640-643, 2000

32 Lee KS, "Effect of addition of minor ingredients for the quality characteristics of sulgiduk" 16 (16): 399-406, 2001

33 Lee KS, "Effect of addition of minor ingredients for the quality characteristics of sulgiduk" 16 : 399-406, 2001

34 Odake K, "Chemical structure of two anthocyanins from purple sweet potato" 31 : 2127-2130, 1992

35 Giusti MM, "Charaterization of red radish anthocyanins" 61 : 322-326, 1996

36 Rhim JW, "Characteristics and stablity of anthocyanin pigment extracted from purple-fleshed potato" 31 : 348-355, 1999

37 Rodriguez-saona LE, "Anthocyanins pigments composition of red-fleshed potatoes" 63 : 458-465, 1998

38 Shi Z, "Anthocyanins pigment of sweet potatos Impomoea Batatas" 57 : 755-757, 1992

39 Choung HS, "A study on the sensory quality of ssooksulgi added with different ratio of glutinous rice and mugworts" 5 : 73-77, 1995

40 Lee JS, "A study on the children's consumption pattern and perference of Korean rice cake" 13 : 83-89, 1998

41 Kim GY, "A study on funtiona and qualitative characteristics of persimmon leaf tears and fiber effects on Korea rice cake" The Sejong University of Korea 2002

42 Lauro GJ, "A primer on natural colors" 36 : 949-953, 1991