파스타 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "파스타" in Korean language version.

refsWebsite

Global rank Korean rank

2^nd place

3^rd place

4^th place

1^st place

6^th place

18^th place

7,189^th place

4,013^th place

447^th place

433^rd place

low place

216^th place

152^nd place

about.com

“Retrieved 21 March 2012”. Italianfood.about.com. 2012년 4월 10일. 2017년 2월 9일에 원본 문서에서 보존된 문서. 2012년 7월 30일에 확인함.

Serventi, Silvano; Françoise Sabban (2002). 《Pasta: The Story of a Universal Food》. Trans. Antony Shugaar. New York: Columbia University Press. 10쪽. ISBN 0231124422.
《Pasta》. UK: Parragon Publishing. 2005. 6–57쪽. ISBN 978-1405425162.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.
Padalino L, Conte A, Del Nobile MA (2016). “Overview on the General Approaches to Improve Gluten-Free Pasta and Bread”. 《Foods》 (Review) 5 (4): 87. doi:10.3390/foods5040087. PMC 5302439. PMID 28231182.
Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). “Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.”. 《PLoS One》 11 (9): e0160721. doi:10.1371/journal.pone.0160721. PMC 5014310. PMID 27603917.

National Pasta Association 보관됨 2012-03-20 - 웨이백 머신 article FAQs section "Who "invented" pasta?"; "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (Dickie 2008, p. 48).

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.
Padalino L, Conte A, Del Nobile MA (2016). “Overview on the General Approaches to Improve Gluten-Free Pasta and Bread”. 《Foods》 (Review) 5 (4): 87. doi:10.3390/foods5040087. PMC 5302439. PMID 28231182.
Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V (2016). “Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.”. 《PLoS One》 11 (9): e0160721. doi:10.1371/journal.pone.0160721. PMC 5014310. PMID 27603917.

United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.
National Pasta Association 보관됨 2012-03-20 - 웨이백 머신 article FAQs section "Who "invented" pasta?"; "The story that it was Marco Polo who imported noodles to Italy and thereby gave birth to the country's pasta culture is the most pervasive myth in the history of Italian food." (Dickie 2008, p. 48).
“Retrieved 21 March 2012”. Italianfood.about.com. 2012년 4월 10일. 2017년 2월 9일에 원본 문서에서 보존된 문서. 2012년 7월 30일에 확인함.