1 |
Han, BR. Rice Cake and Korean Cookie, p102. Daewon press. 1994
|
2 |
Lee, MY and Yoon, SJ. The quality properties of Dotoridasik with added Acorn powder. Kor. J. Soc. Food Sci. 22:849-854. 2006
과학기술학회마을
|
3 |
Yun, GY and Kim, MA. The effect of green tea powder on quality of Dasik. Kor. J. Food Culture. 20:523-537. 2005
|
4 |
Kwak, YS, Wee, JJ, Hwang, SY, Kyung, JS and Kim, SK. Effect of crude saponin fraction from Korean red ginseng on physiological functions of old female rat. J. Kor. Soc. Food Sci. Nutr. 29:460-465. 2000
과학기술학회마을
|
5 |
주현규. 식품분석법, pp.62-84 . 유림문화사. 서울. 한국. 1990
|
6 |
Lee, SD, Shin, YJ, Whang, HJ and Hwang, YK. Effect of Korean red ginseng polysaccharide on lipolytic action of toxohormone-L from cancerous ascites fluid. Kor. J. Food & Nutr. 8:110-115. 1995
과학기술학회마을
|
7 |
Yun, GY and Kim, MA. The effect of red ginseng powder on quality of Dasik. Kor. J. Food Culture. 21:325-329. 2006
과학기술학회마을
|
8 |
김우정, 구경형. 식품관능검사법, pp.25-40. 효일출판사. 서울. 한국. 2001
|
9 |
Joung, SE, Cho, SH and Lee, HG. A study on the effects of processing method on the quality of soy bean Dasik. Kor. J. Soc. Food Sci. 13:356-363. 1997
과학기술학회마을
|
10 |
Lee, CH and Maeng, YS. A literature review on Korean ricecakes. Kor. J. Food Culture. 2:55-69. 1987
|
11 |
Choo, SJ, Yoon, HH and Hahn, TR. Sensory characteristics of Dasik cotaining Gardenia blue pigments. Kor. J. Soc. Food Sci. 16:255-259. 2000
|
12 |
Hyun, JS and Kim, MA. The effect of addition of level of red ginseng powder on Yackwa and during storage. Kor. J. Food Culture. 20:353-359. 2005
|
13 |
Ann, YG. Studies on wax gourd-ginseng vinegar. Kor. J. Food & Nutr. 14:52-58. 2001
|
14 |
Cho, MZ. Study on sensory evaluation for Dasik with pine pollen. Kor. J. Soc. Food Sci. 11:233-236. 1995
과학기술학회마을
|
15 |
이철호, 채수규, 이진근, 고경희, 손혜숙. 식품평가 및 품질 관리론, pp.65-178. 유림문화사. 서울. 한국. 1999
|
16 |
Hwang, YK and Lee, SD. Inhibitory activity of acidic polysaccharide of Korean red ginseng on lipolytic action of toxohormone-L from cancerous ascites fluid. Kor. J. Food & Nutr. 5:7-12. 1992
|
17 |
강인희, 이효지, 조후종, 이춘자, 조신호, 김혜영, 김종태. 한국음식대관, pp.294-295. 한림출판사. 서울. 한국. 2000
|
18 |
Jung, EJ and Woo, KJ. A study on the quality characteristics of soybean Dasik by addition of chitosan-oligosaccharide. J East Asian Soc. Dietary Life. 15:300-305. 2005
|
19 |
유태종. 식품보감, p320. 문운당. 서울. 한국. 1988
|