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Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch oddi dasik added with mulberry fruit juice. Korean J Food Cookery Sci 21:629-636
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Lee MY, Yoon SJ. 2006. The quality properties of dotoridasikwith added acorn powder. Korean J Food Cookery Sci 22:849-854
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Shin MH, Lee MH, Chung NY. 2018. Quality and sensory characteristics of jinmal dasik added with fermented black rice bran powder and fructo-oligosaccharide. Foodserv Ind J 14:93-104
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Yang EY, Han YS, Sim KH. 2018. Antioxidant properties and quality characteristics of dasik supplemented with Longanae arillus. Korean J Food Nutr 31:485-494
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Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame dasik. Korean J Food Nutr 18:1-3
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Choi BS, Kim HY. 2011. Quality characteristics of arrowroot dasik prepared with the arrowroot (Puerariae radix) powder. Korean J Culin Res 17:197-207
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Choi YS, Jegal SA. 2012. The quality characteristics of wheat flour dasik with different amounts of Hericium erinaceus powder. Korean J Culin Res 18:206-214
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Kim AJ, Han MR, Kim MH, Lee SJ. 2010. Quality characteristics of brown rice dasik prepared with pollen powder. Korean J Food Nutr 23:212-217
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Kim AJ, Han MR, Kim MH, Tae KH, Lee SJ. 2009. Immune activity of mosidae and quality characteristics of brown rice dasik using mosidae powder. J Korean Soc Food Sci Nutr 38:548-554
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Kim H, Kim H, Kwon O, Park H. 2019. Food and nutrient intake level by the risk of osteoporosis and cardiovascular disease in postmenopausal women: The use of the 5th Korean National Health and Nutrition Examination Surveys (2010-2011). Korean J Community Nutr 24:152-162
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Kim HJ, Kim MY, Lee YJ, Kim MR. 2008. Quality characteristics of soybean dasik with spirulina. Korean J Food Cookery Sci 24:899-904
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