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Kim, IC : Manufacture of citron jelly using the citron-extract. J. Korean Soc. Food Sci. Nutr., 28(2): 396-402, 1999
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김미나 : 녹차가루의 첨가비율을 달리한 설기떡의 저장 및 재가열 방법에 따른 품질특성, 중앙대학교 석사학위 논문, 1994
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Park, GS and Park, SY : Sensory and physicochemical properties of peach jelly added with various sugars. HSJAS, 6(2):329-335, 1998
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DOI
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Hong, HJ, Choi, JH, Yang, JA, Kim, GY and Rhee, SJ : Quality characteristics of seolgiddeok added with green tea powder. Korean J. Soc. Food. Sci., 15(3):224-230, 1999
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Kim, Mk, Han, DS and Lee, JM : 혈액순환계 질환의 개선 효과가 있는 식물자원의 탐색 및 제품 개발. Nationnal Agricultural Cooperative Federation., 1999
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Hong, HJ, Ku, YS, Kang, MS, Kim, SD and Rhee, SJ : Preparation of Sulgiduk added with green tea powder with response surface methodology. Korean J. Soc. Food. Sci., 15(3):216-223, 1999
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Yeo SG, Yeum DM, Lee, DH, Ahn, CW, Kim, SB and Park, YH : The nitrite-scavenging effects by component of green tea extracts. Korean J. Food Sci. Nutr., 23(2): 287-292, 1994
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Yeo, SG, Ahn, CW, Lee, YW, Lee, TG, Park, YH and Kim, SB : Antioxidative effect of the extracts from green tea, oolong tea and black tea. Korean J. Food Sci. Nutr., 24(2):299-304, 1995
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Lin, BB, Chen, HL, Juan, IM and Huang, PC : Effect of instant pauchong tea on serum lipoprotein of mice, Taiwan Tea Reasearch Bulletin., 4(8):89-96, 1995
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L, Oguni and K, Nasu : On the regional difference in the mortality of cancer for cities, town and villages in Shizuoka prefecture. Annual Report of Shizuoka Women's college, 29:49-93, 1981
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Lee, JM, Park, YJ and Oh JE : development of eldrly diet using inhibitory plant against aging process-optimization for preparation conditions of barley gruel with green Tea. Korean J. Dietary Culture, 16(2): 170-179, 2001
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Lee, HO, Sung, HS, and Suh, KB : The effect of ingredients on the hardness of ginseng jelly by respons surface methology. Korean J. Food Sci. Technol., 18(4): 259-263, 1986
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Hwang, YK, Hyun YH and Lee YS : Study on the characteristics of bread with green tea powder. Korean J. Food & Nutr., 14(4):311-316, 2001
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Lyu, HJ and Oh, MS : Quality characteristics of omija jelly prepared with various starches. Korean J. Soc. Food Cookery Sci., 18(5):534, 2002
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Im, JK, and Kim, YH : Effect of green tea addition on the quality of white bread. Korean J. Soc. Food Sci., 15(4):395-400, 1999
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