흑향미 첨가량에 따른 콩 다식의 특성 = The Characteristics of Soybean Dasik in Addition of Black Pigmented Rice

참고문헌 (Reference)

1 "한국의 전통음식" 교문사 1995

2 "한국의 떡, 한과, 음청류," 지구문화사 236-239, 2001

3 "조리과학 및 원리" 라이프사이언스 168-170, 2004

4 "전통한과, 외식정보" 조광출판사 80-97, 1998

5 "유색미 색소의 종류와 기능" 41 (41): 1-9, 1996

6 "식품 및 조리원리" 광문각 97-103, 2000

7 "Thermal stability of the major color component, cyanidin 3-glucoside, from a Korean pigmented rice." 39 (39): 245-248, 1996

8 "Quality properties of injulmi made with black rice" 16 (16): 226-231, 2000

9 "PesticideㆍEnvironment chemistry : Identification of anthocyanins from Korean pigmented rice." 38 (38): 581-583, 1995

10 "In vitro inhibitory effect of colored rice bran extracts against carcinogenicity." 40 (40): 307-312, 1997

11 "Effects of addition ratio of reddish-brown pigmented rice on the quality characteristics of seolgiddeok" 16 (16): 640-643, 2000

12 "Effect of black pigmented rice and honey syrup added in the quality of colored rice dasik" 15 (15): 326-330, 2002

13 "Comparison of effect of rice bran extracts of the colored rice cultivars on carcinogenesis" 41 (41): 78-83, 1998

14 "Chemistry /Analysis : Chemical composition of pigmented rice varieties." 31 (31): 336-341, 1999

15 "Antioxidative and hepatoprotective activity of colured-scented and Korean native rice varieties based on eifferent layers" 1226-3311, 1999