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Park HM, Yang SJ, Kang EJ, Lee DH, Kim DI, Hong JH (2012) Quality characteristics and granule manufacture of mulberry and blueberry fruit extracts. Korean J Food Cookery Sci 28: 375-382.
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Park JY, Kim KO, Lee JM (1993) Standardization of traditional preparation method of Gangjung II. Optimum levels of rice wine and bean in the production of Gangjung. Korean J Dietary Culture 8: 309-313.
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Park KM (1997) Studies on the lipid rancidity and rheology of Yackwa during storage. Korean J Soc Food Sci 13: 609-616.
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Shin SJ, Yoon HH (2011) Quality characteristics of Sansapyun with various amounts of Crataegi fructus concentrate. Korean J Culinary Res 17: 181-190.
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Yang HS, Rho JO (2012) Physiochemical characteristics and sensory evaluation of mulberry fruit beverages for rural food process. J East Asian Soc Dietary Life 22: 246-254.
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Yun GY, Kim MA (2005) The effect of green tea powder on yackwa quality and preservation. Korean J Food Culture 20: 103-112.
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Kang YS, Cho TO, Hong JS (2009) Quality characteristics of Jeolpyon with added mulberry fruit powder. Korean J Food Cookery Sci 25: 513-519.
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Kim BH, Eun JB (2012) Physicochemical and sensory characteristics of Makgeolli with pomegranate (Punica granatum L.) concentrate added. Korean J Food Sci Technol 44: 417-421.
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ScienceOn
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Kim HA, Lee KH (2012) Quality characteristics of baked yackwa made with Goami powder added oil. J East Asian Soc Dietary Life 22: 514-520.
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Kim HA, Yan JS, Kim YS (2013) Quality characteristics of baked yackwa made with various amounts of Goami powder and wheat flour. Korean J Culinary Res 19: 179-188.
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Kim JS (2012) Quality characteristics of Sikhea with mulberry fruit. Korean J Culinary Res 18: 206-215.
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Lee SB, Lee KH, Lee KS (2008) Quality characteristics of white pan bread with mulberry extracts. J East Asian Soc Dietary Life 18: 805-811.
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Lee YJ, Ryu HS, Chun SS (2010) Quality characteristics of salad dressing prepared with mulberry fruit powder. Korean J Food Cookery Sci 26: 537-544.
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Moon HK, Lee SW, Moon JN, Yoon SJ, Lee S, Kim GY (2012) Quality characteristics of jelly added with mulberry concentrate. Korean J Food Cookery Sci 28: 797-804.
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Hong JS (1998) A study on the recipe for yackwa by the mixing ratio flour. Korean J Food Cookery Sci 14: 241.
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Hwang MH, Jeon HL, Kim HD, Lee SW, Kim MR (2012) Quality characteristics and antioxidant activities of chocolate added with mulberry pomace. Korean J Food Cookery Sci 28: 480-487.
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Jeon HL, Hong YP, Lee JH, Kim HD, Kim MR (2012) Antioxidant activities and quality characteristics of mulberry concentrate, freeze-dries mulberry, and pomace. J Korean Soc Food Sci Nutr 41: 1402-1408.
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ScienceOn
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Ju MJ, Kwon JH, Kim HK (2009) Physiological activities of mulberry leaf and fruit extracts with different extraction conditions. Korean J Food Preserv 16: 442-448.
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Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR (2013) Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42: 234-243.
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ScienceOn
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Jeong MW, Cha BY, Lee JH, An YS, Lee HG (2005) Effects of -oryzanol addition on the quality of yackwa during storage. Korean J Food Sci Technol 37: 397-404.
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Jang SY, Park MJ, Lee SY (2009) Influence of different dipping temperature and time on quality characteristics of baked yackwa. Korean J Food Culture 24: 426-432.
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