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Yun GY, Kim MA (2006) The effect of red ginseng powder on quality of dasik. Korean J Food Culture 21: 325-329.
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Yun GY, Kim MA, Hyun JI (2005) The effect of green tea powder on quality of dasik. Korean J Food Culture 20: 532-537.
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고진복 (2005) 신령버섯(아가리쿠스) 분말이 고지방을 섭취 한 흰쥐의 단백질과 무기질 농도 및 효소활성에 미치는 영향. 신라대학교 자연과학연구소 논문집. 14: 1-8.
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김우정, 구경형 (2001) 식품관능검사법. 효일출판사, 서울. pp 74-94.
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서부일 (2002) 아가리쿠스버섯의 연구동향에 관한 고찰. 한약 응용학회 학술대회 초록집. pp 30-31.
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Choi BS, Kim HY (2011) Quality characteristics of arrowroot dasik prepared with the arrowroot (Puerariae radix) powder. The Korean J Culinary Research 17: 197-207.
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한복려, 정길자, 한복진 (2000) 쉽게, 맛있게, 아름답게 만드는 한과. 궁중음식연구원, 서울. pp 178-191.
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Chae KY, Choi MK (2011) Quality characteristics of glutinous rice dasik by the addition of baekbokryung powder. Korean J Soc Food Cookery Sci 27: 1-8.
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Cho MZ (2006) The characteristics of soybean dasik in addition of black pigmented rice. Korean J Food & Nutr 19:58-61.
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Choi EJ, Hong JS (2010) Quality characteristics of jinmal dasik containing jujube paste. J East Asian Soc Dietary Life 20: 713-719.
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Chung ES, Park GS (2002) Effect of additive materials on the quality characteristics of dasik. Korean J Soc Food Cookery Sci 18: 225-231.
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Hong JH, Yoon KS, Choi YH (2004) Characteristics of ultrafiltration and spray drying for crude protein bound polysaccharides isolated from Agaricus blazei Murill. Korean J Food Preserv 11: 47-52.
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Hwang SJ (2009) Quality characteristics of soybean dasik containing different amount of Letinus edodes powder. Korean J Soc Food Cookery Sci 25: 650-654.
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Jung EJ, Woo KJ (2005) A study on the quality characteristics of soybean dasik by addition of chitosan-oligisaccharide. J East Asian Soc Dietary Life 15: 300-305.
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Jung EJ, Woo KJ, Kim AJ (2005) A study on the characteristics of soybean dasik by addition of mulberry leaf. J East Asian Soc Dietary Life 15: 188-193.
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Kang JH, Kim JE (2009) Characteristics of dasik prepared with added sangwang mushroom powder. Korean J Soc Food Cookery Sci 25: 227-233.
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Kweon MH, Kwon ST, Kwon SH, Ma MS, Park YI (2002) Lowering effects in plasma cholesterol and body weight by mycelial extracts of two mushrooms: Agaricus blazei and Lentinus edodes. Kor J Microbiol Biotechnol 30: 402-409.
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Kim JE (2008) Quality characteristics of dasik with added silkworm powder. J East Asian Soc Dietary Life 18: 221-225.
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Kim JH, Sung SK, Chang KH (2007) Quality characteristics of soybean dasik supplemented with chlorella powder. J East Asian Soc Dietary Life 17: 894-902.
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Kim JS, Jeong JW, Jeong YK (2005) The study of perception and preferences on dasik of the old people in Busan. The Korean J Culinary Research 11: 138-150.
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Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW (2005) Quality characteristics of starch oddi dasik added wit mulberry fruit juice. Korean J Food Cookery Sci 21: 629-636.
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Lee MH, Lee HJ, Cho IS (1998) Chemical compositions of Agaricus blazei Murill fruiting bodies cultivated in a Korean local farm. J Fd Hyg Safety 13: 94-98.
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Lee MY, Kim HO (2008) The quality properties of hongsamdasik with added red ginseng powder. Korean J Food & Nutr 21: 283-287.
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Lee MY, Yoon SJ (2006) The quality properties of dotoridasik with added acorn powder. Korean J Food Cookery Sci 22: 849-854.
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Oh HT, Kim SH, Yoo SJ, Ham SS (2007) The antimutagenic effects and cytotoxic activities of Agaricus blazei Murill mycelium extracts and fractions. J East Asian Soc Dietary Life 17: 563-570.
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Yoon SJ, Choi EH (2011) Quality characteristics of wheat flour dasik by the addition of turmeric powder. The Korean J Culinary Research 17: 132-140.
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