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Kim MY, Chun SS. 2001. Effects of onions on the quality characteristics of strawberry jam. Korean J Food Sci Technol 17(4):316-322
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Lee JW, Kee HJ, Park YK, Rhim JW, Jung ST, Ham KS, Kim IC, SG Kang. 2000. Preparation of noodle with laver powder and its characteristics. Korean J Food Sci Technol 32(2):298-305
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Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17(2):120-127
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Lee KH, Kim KT. 2000. Properties of wet noodle changed by the addition of whey powder. Korean J Food Sci Technol 32(5):1073-1078
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Kang NS, Kim JH, Kim JK. 2007. Quality characteristics of soybean curd mixed with freeze dried onion powder. Korean J Food Preserv 14(1):47-53
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Bae SH, Rhee C. 1998. Effect of soybean protein isolate on the properties of noodle. Korean Food Sci Technol 30(6):1301-1306
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Lee YS, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Food Sci Technol 16(6):681-688
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Bae JH, U HS, Choe HJ, Choe C. 2003. Quality characteristics of the white bread added with onion powder. Korean J Food Sci Technol 35(6):1124-1128
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Kwak HJ, Kwon YJ, Kwon JH, Kim HK. 2000. Physiological activity and antioxidative effect of methanol extract from onion(Allium cepa L.). J Korean Soc Food Sci Nutr 29(2):249-255
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Lim YS, Cha WJ, Lee SK, Kim YJ. 2003. Quality characteristics of wet noodle with Licii fructus power. Korean J Food Sci Technol 35(1):77-83
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