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Park, MK, Lee, JM, Park, CH and In, MJ. Quality characteristics of Sulgidduk containing chlorella power. J. Kor. Soc. Food Sci. Nutr. 7:225-229. 2002
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Hyun, YH, Hwang YK and Lee, YS. Quality characteristics of Sulgidduk with topioca flour. Kor. J. Food & Nutr. 18:103-108. 2005
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Lee, JS and Hong, JS. The quality characteristics of Sulgidduk with the citron preserved in sugar. Kor. J. Soc. Food Cookery Sci. 21:851-858. 2005
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Yoo, KM, Kim, SH, Chang, JH, Hwang, IK, Kim, KI, Kim, SS and Kim, YC. Quality characteristics of Sulgidduk containing different levels of dandelion(Taraxacum officinale) leaves and roots powder. Kor. J. Soc. Food Cookery Sci. 21:110-116. 2005
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Lee, KS, Lee, JC and Park, WJ. Effect of addition of minor ingredients for the quality characteristics of Sulgidduk. Kor. J. Dietary Culture. 16:399-406. 2001
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