References
- 강인희. 1967. 한국의 맛, 대한교과서주식회사. 서울. pp 11
- 김우정, 구경형. 2001. 식품관능검사법. 도서출판 효일. 서울. pp 74-94
- 송문섭, 이영조, 조신섭, 김병청. 1989. SAS를 이용한 통계자료분석. 자유아카데미. 서울. pp 61-84
- 최관순. 1987. 고추 토마토 다수확재배의 이론과 실제. 오성출판사. pp 252-253
- AOAC. 1990. Official Methods of analysis. 15th ed. Association of official Analytical Chemists, Washington, DC, USA
- Bae YJ, Hong JS. 2007. The Quality Characteristics of Sulgidduk with Added with Buchu (Allium Tuberosum R.) Powder during Storage. J East Asian Soc Dietary Life 17(6):827-833
- Chae KY, Hong JS. 2006. Quality characteristics of Sulgidduk with Different Amount of Waxy Sorghum Flour. Korean J Soc Food Sci 33(3):363-369
- Cho JS, Choi MY, Chang YH. 2002. Quality characteristics of Sulgiduk added with Letinus edodes sing powder. J East Asian Soc Dietary Life 12(1):55-64
- Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee Mk. 2006. Quality characteristics of Sulgidduk added with Rubus coreanum Miquel during Storage. J East Asian Soc Dietary Life 16(4):458-467
- Friendman M. 2002 Tomato glycoalkaloids: role in the plant and in the diet. J Agric Food Chem 50(21):5751-5760 https://doi.org/10.1021/jf020560c
- Gu SY, Lee HG. 2001 The sensory and textural characteristics of Chicksulgi. Korean J Soc Food Cookery Sci 17(5):523-532
- Hong HJ, Choi JH, Choi KH, Choi SW, Rhee SJ. 1999. Quality changes of Sulgiduk added green tea powder during storage. J Korean Soc Food Sci Nutr 28(5):1064-1068
- Hong JH. 2003. Quality characteristics of mulberry fruit seolgidduk added with citric acid. Korean J Food Cookery Sci 19(6):93-98
- Hong JS. 2002. Quality characteristics of Daechupyun by the addition of jujube paste. Korean J Food Cookery Sci 18(6):677-683
- Hwang SJ, Kim JW. 2007. Effects of Roots Powder of Balloonflowers on General Composition and Quality Characteristics of sulgidduk. Korean J Food Culture 22(1):77-82
- Joung HS. 1995. A study on the sensory quality of Ssooksulgis added with different ratio of glutinous rice and mugworts. Jounal of the East Asian Society of Dietary Life 5(2):73-77
- Joung HS. 2004. Quality Characteristics of Paeksulgi added powder of Opuntia Ficus indica var. Saboten. Korean J Food Cookery Sci 20(6):637-642
- Kim EJ, Hahn YS. 2006. Preparation of tomato Kimchi and its characteristics. Korean J Food Cookery Sci 22(4):535-544
- Kim BW, Yoon SJ, Jang MS. 2005. Effects of Addition Baekbokryung(White Poria cocos Wolf) Powder on the Quanlity Characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907
- Lee HG, Lee ES, Cha GH. 2005. Sensory and Mechanical Characteristics of Maneul-Sulgi by Different Ratio of Ingredient. Korean J Food Cookery Sci. 21(2):180-189
- Lee HG, Lee EM, Cha GH. 2005. Sensory and Merchanical characteristics of Shinsunchosulgi by Differnt Ratio of Ingredients. Korean J Soc Food Cookery Sci 21(4):422-432
- Lee JK, Kim KS, Lee GS. 2000. Effects of addition ratio of reddish-brown pigmented rice on the quality characteristics of Seolgiddeok. Korean J Food Cookery Sci 16(6):640-643
- Miladi SS, EL W A Gould, R L Clements. 1969. Heat processing effect on starch, sugars, proteins, amino acids, and organic acids of tomato juice. Food Technol. 23:93-95
- Pannala AS, Rice-Evans, C Sampson, J Sin S 1998. Interaction of peroxynitrite with carotenoids and tocopherols within low density lipoprotein. FEBS letters 423(3):297-301 https://doi.org/10.1016/S0014-5793(98)00108-2
- Park GS, Shin YJ. 1998. Mechanical characteristics and preferences of Gamkugsulgie-dduk by different addition of Chrysanthemum indicum L. Journal of the East Asian of Dietary Life 8(3):289-296
- Seo BH. 2006. A Study of Preparing Gruel and Quality Characteristics of Tomato Gruel. The Graduate School of Sejong University. pp 48-52
- Shin YJ, Paek GS. 2006. Quality characteristics of Apricot Sulgidduk with Different Addition Amounts of Apricot Juice. Korean J Soc Food Cookery Sci 22(6):882-889
- Yoo KM, Kim SH, Chang JH, Hwang IK, Kim KI, Kim SS, Kim YC. 2005. Quality characteristics of Sulgidduk containing different level of dandelion leaves and roots powder. Korean J Soc Food Cookery Sci 21(2):110-116
- Yoon SJ. 2007. Quality Characteristics of Slgitteok Added with Lotus Leaf Powder. Korean J Food Cookery Sci 23(4):433-442