참고문헌
- AOAC (1990) Official Methods of Analysis. Association of Official Analytical Chemists. Washington DC. pp 127-130.
- Bae JH, Yu SO, Kim YM, Chon SU, Kim BW, Heo BG (2009) Physiological activity of methanol extracts from Ligularia fischeri and their hyperplasia inhibition activity of cancer cell. J Bio Env Con 18(1):67-73.
- Cha GH, Lee HG (2001) Sensory and physicochemical characteristics and storage time of daechu-injulmi added with various levels of chopping jujube. Korean J Food Cook Sci 17(1): 21-29.
- Chang SK, Kim JH, Oh HS (2008) The development of functional cold buckwheat noodles using biological activities of hot water extracts of Liqularia fischeri and Angelica gigas Nakai. Korean J Nutr 23(4):479-488.
- Cho JA, Cho HJ (2000) Quality properties of injulmi made with black rice. Korean J Food Cook Sci 16(3):226.
- Cho TO (2008) Funtional of lotus and quality characteristics of Korean rice cake added with lotus powder. Ph D Dissertation Sejong University, Seoul. pp 5-10.
- Choi SR (2014) Physicochemical properties of chwi-namul and quality characteristics of injeulmi containing different ratio of chwi-namul(Aster scaber, Ligularia fischeri, Synurus deltoids). Ph D Dissertation Sejong University, Seoul. pp 15-65.
- Chong HS (2000) Physical properties of paeksulgies prepared with different level of Gardenia jasminoides. J Korean Soc Food Sci Nutr 7(2): 380-383.
- Chung SK, Kim SH, Choi YH, Song EY, Kim SH (2000) Status of citrus fruit production and view of utilization in Cheju. Korean J Food Cookery Sci 5(6): 42-52.
- Go SH (2012) Quality characteristics of sulgidduk and julpyun with beet(Beta vulgaris L.) leaf abd root. Ph D Dissertation Sejong University, Seoul. pp 45-55.
- Ha KY, Kim YD, Lee JK, Shin HT, Kim SD (2001) Quality characteristics of Injulmi made from different glutinous rice varieties. Korean J Breed 33(6): 306-310.
- Ham SS, Lee SY, Oh DH, Jung SW, Kim SH, Chung CK, Kang IJ (1998) Antimutagenic and antigenotoxic effects of Ligularia fischeri extracts. J Korean Soc Food Sci Nutr 27(2): 745-750.
- Hong JS (2002) Quality characteristics of Daechu Injeolmi. J Korean Food Sci Nutr 31(4): 642-647. https://doi.org/10.3746/jkfn.2002.31.4.642
- Jin JK (2006) Rural Devlopment Administration Food Composition Table. Hyoil. Seventh edition. pp 106-107.
- Jung JY, Kim WJ, Chung HJ (2006) Effects of germinated soybean powder addition on isoflavone contents and characteristics of Injulmi. Korean J Food Cook Sci 22(4): 545-551.
- Kang YC, Choi KK, Kim GH, Kim HG (2002) Microencapsulation of Aster scaber and Aster glehni by spray drying. Korean J Sci Food Preserv 9(4): 212-220.
- Kang YS, Jo TO, Hong JS (2009) Quality characteristics of sulgidduk containing added Aralia elata leaf powder. Korean J Food Cook Sci 25(5): 593-599.
- Kim CE, Song E (2010) Quality characteristics of Gamgyul-Injeulmi with citrus mandarin powder during storage. Korean J Food Sci Nutr 23(2): 247-257.
- Kim CW (2009) Quality characteristics of Injeulmi containing different ratios of citrus mandarin powder. MS Thesis Sunchon University, Jeonnam. pp 1-100.
- Kim JO, Shin MS (2002) The effect of added water volume on the texture properties of Injulmi made from waxy rice flours using different milling methods. Korean J Human Eco 5(6): 33-43.
- Kim SO, Shin MS (2000) Effect of sugar on the textural properties of Injulmi made from waxy rice flours by different milling methods. Korean J Human Eco 3(2): 68-76.
- Kwon MY, Lee YK, Lee HG (1996) Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplemented by infused green tea powder. Korean J Human Eco 34(5): 233-243.
- Lee G, Cha GH, Park JH (2004) Quality characteristics of Injeulmi of different ratios of Kugija(Lycii fructus) powder. Korean J Food Cookery Sci 20(4): 409-417.
- Lee HG, Han JY (2002) Sensory and textural characteristics of chicksulgi. Korean J Soc Food Cook Sci 18(1): 164-172.
- Lee HJ (2013) Antioxidant capacity and physicochemical characteristics of sherbet adding Aster scaber Thunb. MS Thesis Hansung University, Seoul. pp 1-50.
- Lee JM, Park YJ, Lee SM (2001) Sensory and physicochemical attributes of glutinous rice dduk added Cham Chwi. Korean J Dietyr 16(2): 180-186.
- Lee KC, Kim HS, Sa JY, Wang MH, Han SS (2012) Comparison of volitile aroma compounds between Synurus deltoides and Aster scaber leaves. Korean J Medicinal Sci. 20(1): 54-62. https://doi.org/10.7783/KJMCS.2012.20.1.054
- Lee MJ (2008) A study on the quality characteristics of Sulgidduk added ginseng. Ph D Dissertation Sejong University, Seoul. pp 1-45.
- Lee SM (2002) Sensory and physicochemical attributes of glutinous rice Dduk added Cham-Chwi. MS Thesis Ewha University, Seoul. pp 5-40.
- Na Y, Kim JH, Sim GS, Lee BC, Pyo HB (2006) Effect of antioxidation and inhibition of matrix metalloproteinase-1 from Ligularia fischeri. Korea J Soc Sci 32(1): 129-134.
- Park JH (2004) Quality characteristics of Kugija-Injeulmi by different ratio of ingredient and cooking method. MS Thesis Hanyang University, Seoul. pp 1-15.
- Yoon SJ. (2010) Flavor and Taste of Tradition, JIGU-Munhwasa, korea. pp 5-25.
- Yu KM, Kim SH, Jang JH, Hwang YK, Kim KY, Kim SS, Kim YC (2005) Quality characteristics of Sulgidduk containing different levels of dandelion (Taraxacum officinale) leaves and roots powder. Korean Food Cook Sci 21(4): 110-116.