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Choi IJ, Kim YA (1992): Effect of addition of dietary fibers on quality of Backsulgies. Korean J Soc Food Cookery Sci 8(3): 281-289
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Han KS, Kim KS (1994): Scientific study for the standardization of the preparation methods for Kyongdan(IV) -for the focus on the volume of water and volume of slat-. Korean J Soc Food Cookery Sci 10(1): 71-75
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Hong HJ, Choi JH, Yang jA, Kim KY Lee SJ (1999): Quality characteristics of Seolgiddeok added with green tea powder. Korean J Soc Food Cookery Sci 15(3): 224-230
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Kim MH, Park MW, Park YK, Jang MS (1994): Effect of the addition of Surichwi on quality characteristics of Surichwijulpyurn. Korean J Soc Food Cookery Sci 10(2): 94-98
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Kim YI, Keum JS, Kim KS (1995): Effect of different milling methods of rice flour on quality characteristics of Jeungpyun. Korean J Soc Food Cookery Sci 11(3): 213-219
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Lee CH, Han E, Keum JS, Paik KH, Yoo PK (1995): Changes in the physiochemical properties of Korean rice cake by the addition of gelatinized rice flour. Korean J Food Culture 10(2): 101-106
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Lee JS (1997): A study on the children's consumption pattern and preference of Korean rice cake. Korean J Dietary Culture 12(3): 323-329
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Noh KS, Han KY, Yoon SJ (2007): A study on the housewives' consumption pattern and preference of the Korean rice cake as a substitute for meal. Korean J Food culture 22(1): 10-21
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Park JW, Ahn SJ (2001): A comparative study on Korean's diningout behaviors classified by age and gender. Kor J Dietary Culture 16(4): 276-295
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Rho JO, Woo KJ (2003): A study on university student's recognitiion and preference of Korean rice cake in Incheon area. J East Asian Soc Dietary Life 13(1): 1-8
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Lee JS (1998): Study o high school students' consumption pattern and preference of Korean rice cake. Korean J Soc Food Sci. 14(2): 133-139
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Jung HS, Shin MJ (2002): A study on the recognition and preference of Korean traditional rice cake among college students. Korean J Dietary Culture 17(5): 594-604
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Im HJ, Yem CA (1996): Effect of cereals on the physicochemical and sensory characteristics of Noti-III. Study on the physicochemical and sensory characteristics of glutinous Chinese millet Noti -. Korean J Soc Food Cookery Sci 12(3): 320-330
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Lee SS (2004): A study on dietary beavior of children according to the their preferences for fast food. Korean J Community Nutr 9(2): 204-213
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Yoon JY (2000): Comparison of children and mothers in opinion of ricecake. Korean J Soc Food Sci 16(6): 548-556
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Yim KY, Kim SH (1988): A survey on the utilization of Korea rice cakes and the evaluation about their commercial products by housewives, Korean J Diet Culture, 3(2): 163-171
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Park MW, Kim MH, Jang MS (1992): Sensory and textural characteristics of Julpyun (Korean traditional rice cake) as influenced by soaking time of rice. Korean J Soc Food Cookery Sci 8(3): 315-321
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Lee JS (2007): A comparative study on fast food consumption patterns classified by age in Busan, Korean J Community Nutr 12(5): 534-544
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Choi MS, Jung EH, Hyun TS (2002): Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J Dietary Culture 17(4): 399-410
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Jeong JH, Kim SH (2001): A survey of dietary behavior and fast food consumption by high school students in Seoul. Kor J Home Economics 39(10): 111-124
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Lee CH, Maeng YS (1987): A Literature review on Korean ricecakes. Korean J Dietary Culture 2(2): 117-132
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Lee JM, Kim JA (1994): A study on the standardization for the preparation of traditional 'Nochi'. Korean J Food Culture 9(2): 143-148
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Lee JS (1999): Assessment of women's consumption pattern and preference of Korean rice cake. Korean J Dietary Culture 14(5): 447-454
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Jo JS, Han YS (2003): Effects of Mokdanpi (Paeonia suffruticosa) addition on the shelf-life and the characteristics of rice cake and noodle. Korean J Soc Food Cookery Sci 19(1): 114-120
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Kang KO, Lee HJ (2000): A study on the housewives cognition and consumption pattern of Korean rice cake
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Kim SI, Kim KJ, Jeong HO, Han YS (1998): Effect of Mugwort on the extention of shelf-life of bread and rice cake. Korean J Soc Food Cookery Sci 14(1): 106-113
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Choi EH (2007): Quality Characteristics of Sulgitteok prepared with Aloe Vera Sap during storage. Korean J Food Culture 22(3): 335-340
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