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Yang, JL, Lee, SH and Song, YS. Improving effect of powders of cooked soybean and chungkukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J. Kor. Soc. Food Sci. Nutr. 32(6): 899-905. 2003
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Kim, JI, Kang, MJ and Kwon, TW. Antidiabetic effect of soybean and chungkukjang. Kor. Soybean Digest. 20(2):44-52. 2003
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In, JP, Lee, SK, Ahn, BK, Chung, IM and Jang, CH. Flavor improvement of chungkookjang by addition or yucca(Yucca shidigera) extract. Kor. J. Food Sci. Technol. 34:57-64. 2002
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Shon, MY, Kwon, SH, Park, SK, Park, JR and Choi, JS. Changes in chemical components of blackbean chungkugjang added with kiwi and radish during fermentation. Kor. J. Postharvest Sci. Technol. 8: 449-455. 2001
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Chang, JH, Shim, YY, Kim, SH, Chee, KM and Cha, SK. Fibrinolytic and immunostimulating activities of Bacillus spp. strains isolated from chungkukjang. Kor. J. Food Sci. Technol. 37(2):255-260. 2005
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Rhee, JH, Park, KH, Yoon, KR, Yim, CB and Lee, IH. Isolation of Bacillus subtilis producing the cheongkukjang with reduced off-flavor by suppressing the growth of bacteria causing off-flavor. Food Sci. Biotechnol. 13:801-805. 2004
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Kim, EY. A study on the satisfaction of food service and food preferences of the elementary school students. Masters Thesis, Chonnam National Univ., 1999
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Lee, EJ and Kim, JK. Characteristics of taste components of chongkukjang fermented with Bacillus subtilis. Food Sci. Biotechnol. 13:572-575. 2004
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Ro, HK and Park, J. Grade and gender differences in dietary behavior, food preference and perception about body image of 4, 5 and 6th grade students in elementary school. Kor. J. Dietary Culture 16:158-169. 2001
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Chang, CM. Study on the quality improvement and industrialization of traditional chungkukjang, Symposium and EXPO for soybean fermentation foods. The Research Institute of Soybean Fermentation Foods. Yeongnam Univ, pp.156-180. 1998
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