1 |
강인희 (2000) 한국음식대관 제 3권. 한림출판사, 서울. p 108.
|
2 |
윤숙자 (2001) 한국의 떡․한과․음청류. 지구문화사, 서울. pp 9-11.
|
3 |
한국생약학교수협의회 (1995) 본초학. 사단법인 대한약사회, 서울. pp 797-800.
|
4 |
한복려 (1999) 쉽게 맛있게 아름답게 만드는 떡. (사)궁중음 식연구원, pp 24-27.
|
5 |
Chae KY, Hong JS (2006) Quality characteristics of Sulgidduk with different amounts of waxy sorghum flour. Korean J Food Cookery Sci 22: 363-369.
|
6 |
Chang YH (2003) Quality characteristics of Seolgidduk added with Poria cocos Wolf powder during storage. J East Asian Soc Dietary Life 13: 318-325.
|
7 |
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: 458-467.
|
8 |
Cho MS, Hong JS (2006) Quality characteristics of Sulgidduk by the addition of sea tangle. Korean J Food Cookery Sci 22: 37-44.
|
9 |
Cho MS, Lee JS, Hong JS (2008) Quality characteristics of Sulgidduk with paprika. Korean J Food Cookery Sci 24: 333-339.
|
10 |
Cho WS, Park YH, Hong JS (2009) Quality characteristics of Sulgidduk supplemented with apricot powder. J East Asian Soc Dietary Life 19: 603-609.
|
11 |
Choi EJ, Lee SM (2010) Quality characteristics of Sulgidduk with added Ssukgat (Chrysanthemum coronarium L. var. spatiosum) powder. J East Asian Soc Dietary Life 20: 509- 515.
|
12 |
Hong JH, An SH, Kim MJ, Park GS, Choi SW, Rhee SJ (2003) Quality characteristics of mulberry fruit Seolgidduk added with citric acid. Korean J Food Cookery Sci 19: 777-782.
|
13 |
Hwang SJ, Kim JW (2007) Effects of roots powder of balloonflowers on general composition and quality characteristics of Sulgidduk. Korean J Food Culture 22: 77-82.
|
14 |
Hyun YH, Hwang YK, Lee YS (2005) Quality characteristics of Sulgidduk with tapioca flour. Korean J Food & Nutr 18: 103-108.
|
15 |
Kim BW, Yoon SJ, Jang MS (2005) Effect of addition baekbokryung (White Poria cocos Wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21: 895-907.
|
16 |
Hyun YH, Nam HW, Pyun JW (2008) Quality characteristics of Sulgidduk with prepared glutinous corn flour. Korean J Food & Nutr 21: 293-299.
|
17 |
Joung HS (2004) Quality characteristics of Paeksulgi added powder of Opuntia ficus indica var. saboten. Korean J Food Cookery Sci 20: 637-642.
|
18 |
Kang YS, Cho TO, Hong JS (2009) Quality characteristics of Sulgidduk containing added Aralia elata leaf powder. Korean J Food Cookery Sci 25: 593-599.
|
19 |
Kim GY, Kang WW, Choi SW (1999) A study on the quality characteristics of Sulgidduk added with persimmon leaves powder. J East Asian Soc Dietary Life 9: 461-467.
|
20 |
Kim MJ, Chung HJ (2011) Quality characteristics of Sulgidduk (a traditional Korean rice cake) admixed with cheese powder. Korean J Food Preserv 18: 39-45.
DOI
|
21 |
Kim OK (2008) Antidiabetic effect of Hasuo (Polygoni Multiflori Radix). J Korean Oil Chemists' Soc 25: 347-351.
|
22 |
Lee GJ, Lim SM (2006) Quality characteristics of Sulgidduk with added soybean curd residue powder. Korean J Food Cookery Sci 22: 583-590.
|
23 |
Lee GS, Park GS (2011) Quality characteristics of Jeungpyun prepared with different ratios of Polygonum multiflorum Thunb. powder. Korean J Food Cookery Sci 27:35-46.
DOI
|
24 |
Lee HG, Kwom YH, Chung RW (2005a) Sensory and mechanical characteristics of Hongwhasulgi by various ratios of ingredient. Korean J Food Cookery Sci 21: 567-574.
|
25 |
Lee HG, Lee EM, Cha GH (2005b) Sensory and mechanical characteristics of Shinsunchosulgi by different ratio of ingredient. Korean J Food Cookery Sci 21: 422-432.
|
26 |
Oh HE, Hong JS (2008) Quality characteristics of Sulgidduk added with fresh sweet potato. Korean J Food Cookery Sci 24: 501-510.
|
27 |
Lee JS, Cho MS, Hong JS (2008) Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24: 375-381.
|
28 |
Liu L, Zhao L, Zhang YL, Ye CF, Li L (2006) Protective effect of 2,3,5,4'-tetrahydroxystibene-2-O-beta-D-glucoside on hippocampal neurons in dementia rats induced by chronic cerebral ischemia. Chinese Joural of Pharmaceutical Analysis 41: 354-357.
|
29 |
Na MK, Park JY, An RB, Lee SM, Kim YH, Lee JP, Seong RS, Lee KS, Bae KH (2000) Quality evaluation of Polygoni multiflori radix. Korean J Pharmaco 31: 335-339.
|
30 |
Park HY, Kim BW, Jang MS (2008) The effects of added barley (Hordeum vulgare L.) sprout powder on the quality and preservation of Sulgidduk. Korean J Food Cookery Sci 24: 487-493.
|
31 |
Shin SM, Kim AJ, Cho HC, Joung KH (2008) Quality characteristics of Sulgidduk prepared with added Paecilomyces japonica powder. Korean J Food & Nutr 21: 22-27.
|
32 |
Son KH, Park DY (2007) The quality characteristics of Sulgi prepared using different amounts of mulberry leaf powder and lotus leaf powder. Korean J Food Cookery Sci 23: 977-986.
|
33 |
Wang X, Zhao L, Han T, Chen S, Wang J (2008) Protective effects of 2,3,5,4'-tetrahydroxystibene-2-O-beta-D-glucoside, an active component of Polygonum multiflorum Thumb., on experimental colitisin mice. Eup J Pharmacol 578: 339- 348.
DOI
|
34 |
Yang MO (2009) Quality characteristics of Sulgidduk added with cabbage powder. J East Asian Dietary Life 19: 729- 735.
|
35 |
Yoon SJ (2007) Quality characteristics of Sulgitteok added with lotus leaf powder. Korean J Food Cookery Sci 23: 433-442.
|
36 |
Yoon SJ, Lee MY (2004) Quality characteristics of Sulgidduk added with concentrations Hericium erinaceus powder. Korean J Food Cookery Sci 20: 32-36.
|
37 |
Yoon SJ, Choi BS (2008) Quality characteristics of Sulgidduk added with louts root powder. Korean J Food Cookery Sci 24: 431-438.
|