1 김은미, "홍삼첨가에 따른 증편의 품질특성" 한국식품조리과학회 21 (21): 209-216, 2005
2 윤숙자, "한국의 저장 발효음식 - 이론과 실제-" 신광출판사 32-34, 1997
3 남태희, "키토산 올리고당 첨가량에 따른 증편의 품질에 관한 연구" 한국식품조리과학회 18 (18): 586-592, 2002
4 이해은, "증편 구조에 미치는 쌀 단백질의 영향" 한국식품조리과학회 20 (20): 396-402, 2004
5 박영선, "조리과학" 도서출판 효일 78-80, 2005
6 신은하, "유색미의 첨가량과 발효방법에 따른 증편의 품질특성" 한국식품조리과학회 20 (20): 380-386, 2004
7 한영숙, "식이성 다당류와 대두첨가에 의한 증편의 품질개선" 한국식품조리과학회 20 (20): 695-707, 2004
8 김공주, "색채과학" 대광서림 54-68, 1999
9 김기숙, "백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성" 한국식품조리과학회 18 (18): 179-184, 2002
10 박금순, "발효시간에 따른 동충하초 첨가 증편의 품질특성" 한국식품영양과학회 33 (33): 1703-1708, 2004
1 김은미, "홍삼첨가에 따른 증편의 품질특성" 한국식품조리과학회 21 (21): 209-216, 2005
2 윤숙자, "한국의 저장 발효음식 - 이론과 실제-" 신광출판사 32-34, 1997
3 남태희, "키토산 올리고당 첨가량에 따른 증편의 품질에 관한 연구" 한국식품조리과학회 18 (18): 586-592, 2002
4 이해은, "증편 구조에 미치는 쌀 단백질의 영향" 한국식품조리과학회 20 (20): 396-402, 2004
5 박영선, "조리과학" 도서출판 효일 78-80, 2005
6 신은하, "유색미의 첨가량과 발효방법에 따른 증편의 품질특성" 한국식품조리과학회 20 (20): 380-386, 2004
7 한영숙, "식이성 다당류와 대두첨가에 의한 증편의 품질개선" 한국식품조리과학회 20 (20): 695-707, 2004
8 김공주, "색채과학" 대광서림 54-68, 1999
9 김기숙, "백년초 분말의 첨가비율과 저장에 따른 증편의 품질 특성" 한국식품조리과학회 18 (18): 179-184, 2002
10 박금순, "발효시간에 따른 동충하초 첨가 증편의 품질특성" 한국식품영양과학회 33 (33): 1703-1708, 2004
11 정수영, "말차(抹茶) 첨가에 따른 증편의 품질 특성" 동아시아식생활학회 15 (15): 766-772, 2005
12 윤숙자, "막걸리와 물의 첨가비율에 따른 증편의 품질특성" 한국식품조리과학회 19 (19): 11-16, 2003
13 윤혜현, "로즈마리를 첨가한 증편의 품질특성" 한국식품조리과학회 22 (22): 158-163, 2006
14 김광옥, "관능검사 방법 및 응용" 신광출판사 25-335, 1993
15 하태열, "결명자 식이섬유가 쌀 첨가 식빵의 제빵특성에 미치는 영향" 한국식품과학회 35 (35): 598-603, 2003
16 박금순, "冬蟲夏草 첨가에 따른 증편의 품질 특성" 한국식품조리과학회 19 (19): 354-362, 2003
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20 Choi YH, "Sensory and rheological properties of Jeungpyun made with various additives" 12 : 200-206, 1996
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32 Shin KS, "Effect of adding soybean on fermentation and quality of Korean rice cake(Jeung-Pyun)" In-ha University 1998
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37 Shin KS, "Changes in adding soybean on quality and surface structure of Korean rice cake(Jeung-Pyun)" 15 : 249-257, 1999
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