참고문헌 (31)

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4. Go, Eun Seong, Choi, Hae Yeon, Choi, Jin Hee. Quality Characteristics and Antioxidant Activity of Jeungpyeon Prepared with Cheese Pumpkin (Cucurbita moschata Duch.) Powder. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.52, no.4, 403-413.

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8. Jeong, Chang-Hwan, Lee, Sol-Hee, Kim, Hack-Youn. Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder. 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, vol.50, no.3, 272-278.

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27. Culture of Jook MJ. Shin 32 1987 

28. Culinary Science JW Son 106 2005 

29. 송지영, 노준희, 신말식. 무지방 드레싱의 점도와 안정성에 미치는 저항전분의 효과. 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, vol.32, no.3, 253-260.

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31. A study on gruel intake and preference of Cheongju area adults and gruel development according to age MJ Yun 20 3 449 2009