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Han JS, Jun NY, Kim SO. 2006. The quality characteristics of bacsulgi with sea mustard (Undaria pinnatifida) powder. Korean J Food Cookery Sci 23(5):591-599
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Eun SD, Kim MY, Chun SS. 2008. Quality characteristics of sulgidduk prepared with houttuynia cordata thunb powder. Korean J Food Cookery Sci 24(1):23-30
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Park HY, Kim BW, Jang MS. 2007. The effects of added barley (Hordeum vulgare L.) sprout powder on the quality and preservation of sulgidduk. Korean J Food Cookery Sci 23(4): 550-560
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Lim EJ. 2008. Quality characteristics of cookies with added enteromorpha intenstinalis. Korean J Food & Nutr 21(3):300-305
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