1 김철, "압출성형공정을 이용한 삼 종자 후레이크 제조" 한국산업식품공학회 14 (14): 99-105, 2010
2 류기형, "압출성형 온도가 백삼과 홍삼의 팽화에 미치는 영향" 한국식품영양과학회 34 (34): 1109-1113, 2005
3 구본재, "압출성형 삼종실의 이화학적 특성과 에너지바의 제조" 한국산업식품공학회 14 (14): 127-134, 2010
4 류기형, "수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화" 한국산업식품공학회 11 (11): 253-260, 2007
5 구본재, "사출구 구조에 따른 옥수수가루 압출성형물의 팽화특성" 한국산업식품공학회 15 (15): 148-154, 2011
6 Miller RC, "Unit operations and equipment. IV. Extursion and extruders, In Breakfast Cereals and How They Are Made" American Association of Cereal Chemists, Inc 135-193, 1990
7 Launay B, "Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates" 2 : 259-280, 1983
8 Cho KY, "The time-delayed expansion profile of supercritical fluid extrudates" 41 : 31-42, 2008
9 Yeh AI, "The effect of die shape on velocity profile of extrudate using a single-screw extruder" 25 : 209-222, 1995
10 Rizvi SSH, "The combined application of supercritical fluid and extrusion technology" 6 : 232-240, 1995
1 김철, "압출성형공정을 이용한 삼 종자 후레이크 제조" 한국산업식품공학회 14 (14): 99-105, 2010
2 류기형, "압출성형 온도가 백삼과 홍삼의 팽화에 미치는 영향" 한국식품영양과학회 34 (34): 1109-1113, 2005
3 구본재, "압출성형 삼종실의 이화학적 특성과 에너지바의 제조" 한국산업식품공학회 14 (14): 127-134, 2010
4 류기형, "수분함량과 배럴온도에 따른 압출성형 비타민 C 매트릭스의 특성변화" 한국산업식품공학회 11 (11): 253-260, 2007
5 구본재, "사출구 구조에 따른 옥수수가루 압출성형물의 팽화특성" 한국산업식품공학회 15 (15): 148-154, 2011
6 Miller RC, "Unit operations and equipment. IV. Extursion and extruders, In Breakfast Cereals and How They Are Made" American Association of Cereal Chemists, Inc 135-193, 1990
7 Launay B, "Twin-screw extrusion cooking of starches: Flow behavior of starch pastes, expansion and mechanical properties of extrudates" 2 : 259-280, 1983
8 Cho KY, "The time-delayed expansion profile of supercritical fluid extrudates" 41 : 31-42, 2008
9 Yeh AI, "The effect of die shape on velocity profile of extrudate using a single-screw extruder" 25 : 209-222, 1995
10 Rizvi SSH, "The combined application of supercritical fluid and extrusion technology" 6 : 232-240, 1995
11 Kang SH., "Study on process for extruded yukwa by injecting CO2 gas" Kongju National University 1999
12 Ferdinand JM, "Structure formation by carbon dioxide injection in extrusion cooking" 11 : 209-224, 1990
13 Alavi SH, "Structural properties of protein-stabilized starch-based supercritical fluid extrudates" 32 : 107-118, 1999
14 Ryu GH, "Optimization of extrusion process for dairy ingredient fortification of cornmeal puffed via CO2 gas injection" 5 : 552-556, 2002
15 AOAC, "Official Methods of Analysis (15th ed.)" Association of Official Analytical Chemists 8-35, 1990
16 Ryu GH, "Extrusion process with gas injection" 28 : 30-38, 1995
17 Ryu GH, "Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates" 53 : 147-154, 2001
18 Jeong HS, "Effects of low temperature extrusion method on the physical properties and cell structure of pregelatinized rice flour extrudate" 6 : 145-151, 2002
19 Induck Choi, "Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars" 한국식품과학회 17 (17): 319-323, 2008
20 에도우 온도 세르게, "Effects of Feed Moisture and Barrel Temperature on Physical and Pasting Properties of Cassava Starch Extrudate" 한국식품저장유통학회 18 (18): 271-278, 2011
21 Ryu GH, "Effect of CO2 gas injection on properties of extruded corn starch" 26 : 436-442, 1997
22 Isobe S., "Design of die and injection molding metallic pattern, In Food Extrusion Technology II" Yu Han Publishing, Co 197-208, 1988
23 Ryu GH, "Cornmeal puffing with CO2 gas: effect of sucrose and glyceryl monostearate (GMS)" 27 : 251-256, 1995
24 Ryu GH, "Analysis of Physical properties and mechanical energy input of cornmeal extrudates fortified with dairy products by carbon dioxide injection" 29 : 947-954, 1997