참고문헌
- 강인희, 조후종, 이춘자, 이효지, 조신호, 김혜영, 김종태. 2000. 한국음식대관 3. 한림출판사. 서울. pp 293-389
- 김우정, 구경형. 2001. 식품관능검사법. 효일출판사. 서울. pp 95-119
- 송문섭, 이영조, 조신섭, 김병청. 1989. SAS를 이용한 통계자료 분석. 자유아카데미. 서울. pp 61-84
- 유태종. 2006. 먹어서 약이 되는 생활음식 100가지. 아카데미북. 서울. pp 197-198
- 윤숙자. 2006. 1500년대 한국전통음식 수운잡방. 도서출판질시루. 서울. pp 108-109
- 윤숙자. 2008. 1600년대 한국전통음식 요록. 도서출판질시루. 서울. pp 118-119
- 이영은, 홍승헌. 2003. 한방식품재료학. 교문사. 서울. pp 62-63
- 이철호, 채수규, 이진근, 박봉상. 1982. 식품공업품질관리론. 유림문화사. 서울. pp 80-84
- 이철호, 채수규, 이진근, 고경희, 손혜숙. 1999. 식품평가 및 품질관리론. 유림문화사. 서울. pp 65-178
- 한복려, 한복선, 한복진. 2004. 다시보고 배우는 음식디미방. 사단법인 궁중음식연구원. 서울. pp 82-83
- Cho SH, Kang RK, Lee HG. 1984. A study on the ingredients preparation method of lotus root Jung Kwa. J Korean Food Sci Nutr 13(1):42-50
- Cho MZ. 2003. Variation of instrumental characteristics during storage of pine pollen Dasik. Korean J Food & Nutr 16(4):406-409
- Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame Dasik. Korean J Food & Nutr 18(1):1-3
- Choo SJ, Yoon HH, Hahn TR. 2000. Sensory characteristics of Dasik containing gardenia blue pigments. Korean J Food Cookery Sci 16(3):255-259
- Jeong EJ, Woo KJ. 2003. A study on the standard recipe of soybean dasik. J East Asian Soc Dietary Life 13(3):191-196
- Jung EJ, Woo KJ, Kim AJ. 2005. A study on the quality characteristics of soybean Dasik by addition of mulberry root. J East Asian Soc Dietary Life 15(2):188-193
- Jung IC, Na HY, Lee YH, Park SH. 2007. Study on the Gastrodiae rhizoma as applications in Yacksun(medicated diets) for preventing of cerebral cardiovascular disease (2). Development and sensory characteristics of dasik made from Gastrodiae rhizoma. J East Asian Soc Dietary Life 17(2):250-257
- Kang JH, Yoon SJ. 2008. Quality characteristics of Jyulpyun containing different levels of lotus root powder. Korean J Food Cookery Sci 24(3):392-397
- Kim HH. 2002. A study on the consumption patterns and preference of korean cookies of housewives in daegu province. J East Asian Soc Dietary Life 12(4):280-288
- Kim YS, Jeon SS, Jung ST. 2002. Effect of lotus root powder on the baking quality of white bread. Korean J Food Cookery Sci 18(4):413-425
- Kim JE. 2008. Quality characteristics of Dasik with added silkworm powder. J East Asian Soc Dietary Life 18(2):221-225
- Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch Oddi Dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21(5):629-636
- Lee CH, Maeng YS. 1987. A literature review on traditional korean cookies, Hankwa. Korean J Dietary Culture 2(1):55-69
- Lee GC, Chung HM. 1999. A literature review on the original and the culinary characteristic of dasik. Korean J Dietary Culture 14(4):395-402
- Lee MY, Yoon SJ. 2006. The quality properties of Dotoridasik with added acorn powder. Korean J Food Cookery Sci 22(6):849-854
- Lee SR, Kim GH. 2001. Development of traditional Korean snack, Dasik using Angelica gigas Nakai. Korean J Food Cookery Sci 17(5):421-425
- Lee YS, Kim AJ, Rho Jo. 2008. Quality characteristics of sprouted brown rice dasik with Yujacheong added. Korean J Food Cookery Sci 24(4):494-500
- Minolta. 1994. Spectrophotometer CM-3500d communication manual. Minolta Co Ltd. Japan
- Park BH, Cho HS, Bae KY. 2008. Quality characteristics of dried noodle made with Lotus Root Powder. Korean J Food Cookery Sci 24(5):593-600
- Park IB, Park JW, Kim JM, Jung ST, Kang SG. 2005. Quality of soybean paste (Doenjang) prepared with lotus root powder. J Korean Food Sci Nutr 34(4):519-523 https://doi.org/10.3746/jkfn.2005.34.4.519
- Park SH, Hyun JS, Park SJ, Han JH. 2004. Characteristics of yanggaeng with lotus root and omija. Korean J Oriental Physiology & Pathology 18(5):1437-1442
- Yoon SJ, Choi BS. 2008. Quality characteristics of Sulgitteok added with lotus root powder. Korean J Food Cookery Sci 24(4):431-438
- Yun GY, Kim MA, Hyun JS. 2005. The effect of green tea powder on quality of Dasik. Korean J Food Culture 20(5):532-537
- Yun GY, Kim MA. 2006. The effect of red ginseng powder on quality of Dasik. Korean J Food Culture 21(3):325-329