혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성 / 2023 / Korean Journal of Food and Cookery Science / vol.39, no.5, pp.375 /
Quality Characteristics of Dangmyeon (Starch Vermicelli) Made from Heat-Moisture Treated Corn, Potato, and Sweet Potato Starches / 2022 / Journal of the Korean Society of Food Science and Nutrition / vol.51, no.4, pp.360 /