어린보릿가루 첨가가 설기떡의 저장성에 미치는 영향 = The Effects of Added Barley(Hordeum vulgare L.) Sprout Powder on the Quality and Preservation of Sulgidduk

참고문헌 (Reference)

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3 서민자, "어린보릿가루 첨가 거품형 찜케이크의 재료 혼합비율의 최적화" 한국식품조리과학회 22 (22): 815-824, 2006

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

9 오미향, "단백질 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성" 한국식품조리과학회 19 (19): 46-59, 2003

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