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1 최옥자, "흑미 쌀가루를 연질미와 배합한 Gluten-Free 쌀 식빵의 품질특성" 한국지역사회생활과학회 26 (26): 447-456, 2015
2 이영택, "제분방법에 따른 쌀가루별 Gluten-free 쌀빵의 제조 특성" 한국산업식품공학회 10 (10): 180-185, 2006
3 강태영, "자포니카형 쌀 품종 차이가 글루텐 프리 쌀 식빵의 품질에 미치는 영향" 한국산업식품공학회 17 (17): 305-310, 2013
4 강태영, "쌀가루의 입자크기가 글루텐 프리 쌀 식빵 제조에 미치는 영향" 한국산업식품공학회 18 (18): 319-324, 2014
5 황순옥, "단백질과 트란스글루타미나제 첨가 글루텐 프리 쌀빵의 품질에 대한 친수콜로이드의 효과" 한국식품조리과학회 33 (33): 198-208, 2017
6 Zeleznak KJ, "The role of water in the retrogradation of wheat starch gels and bread crumb" 63 : 407-411, 1986
7 정기영, "Teff (Eragrostis tef) 분말을 이용한 Gluten-free 식빵의 품질 특성에 잔탄검과 구아검이 미치는 영향" (사)한국조리학회 23 (23): 147-157, 2017
8 Angalet S, "Tamarind gum applications in baking for superior quality gluten-free bread baked in ERO oven (abstract no. P-503)" American Association of Cereal Chemists 2017
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