1 |
Yun GY, Kim MA. 2006. The effect of red ginseng powder on quality of Dasik. Korean J Food Culture 21(3):325-329
|
2 |
Shin YJ, Kim KS, Park GS. 2009. Texture and sensory characteristics of fish paste containing white poria cocos wolf powder. Korean J Food Cookery Sci 25(1):119-125
|
3 |
Shin GM. 2008. Rheological properties of flour dough added powder of Poria cocos wolf. Korean J Food Preserv 15(2):197-202
|
4 |
Shin GM, Park JY. 2008. Changes on the characteristics of bread added with the powder of Poria cocos wolf. Korean J Food Preserv 15(2):231-235
|
5 |
Lee GC, Chung HM. 1999. A literature review on the origin and the culinary characteristics of Dasik. Korean J Dietary Culture 14(4):395-403
|
6 |
Nukaya H, Yamashiro H, Fukaxawa H, Ishida H, Tsuji K. 1996. Isolation of inhibitors of TPA-induced mouse ear edema from hoelen Poria cocos. Chem Pharm Null 44(5):847-849
DOI
ScienceOn
|
7 |
Satio H, Misako A, Harada T. 1968. A comparison of the structure of curdlan and pachyman. Agr Biol Chem 32(6):1261-1269
DOI
|
8 |
Lee JH, Woo KJ, Choi WS, Kim AJ, Kim MW. 2005. Quality characteristics of starch Oddi Dasik added with mulberry fruit juice. Korean J Soc Food Cookery Sci 21(5):629-636
|
9 |
Lee KH, Park JE, Jang MS. 2008. Quality characteristics of Jeolpyun containing Baekbokryung (white Poria cocos wolf)powder based on water content. Korean J Food Cookery Sci 24(3):282-293
|
10 |
Kwon MS, Chung SK, Choi JU, Song KS, Lee IS. 1999. Antimicrobial and antitumor activity of triterpenoids fraction from Poria cocos Wolf. J Korean Soc Food Sci Nutr 28(5):1029-1033
|
11 |
Cho MZ. 2006. The characteristics of soybean Dasik in addition of black pigmented rice. Korean J Food Nutr 19(1):58-61
|
12 |
Kim JS, Han YS, Yoo SM, Kim HR, Chun HK. 2003. Quality characteristics of sesame Dasiks according to amount and the kind of sweetener. Korean J Soc Food Cookery Sci 19(3):280-285
|
13 |
Kim JE. 2008. Quality characteristics of Dasik with added silkworm powder. J East Asian Soc Dietary Life 18(2):221-225
|
14 |
Kim BW, Yoon SJ, Jang MS. 2005. Effects of addition Baekbokryung (white Poria cocos wolf) powder on the quality characteristics of Sulgidduk. Korean J Food Cookery Sci 21(6):895-907
|
15 |
Kim HJ, Chun HS, Kim HY. 2004. Effects of corn syrup with different dextrose equivalent on quality attributes of black sesame Dasik a Korean traditional snack. J Korean Soc Food Sci Nutr 33(8):1414-1417
DOI
ScienceOn
|
16 |
Cho TO, Kim JH, Hong JS. 2008. Quality charateristics of waxy barley Injeulmi prepared with Baebokryung powder. Korean J Food Cookery Sci 24(2):157-163
|
17 |
Jung EJ, Woo KJ, Kim AJ. 2005. A study on the quality characteristics of soybean Dasik by addition of mulberry leaf. J East Asian Soc Dietary Life 15(2):188-193
|
18 |
Kang AS, Kang TS, Shon HR, Son SM, Kang MS, Kim GP, Lee JS. 1999. Studies on improvement of artificial cultivation and antioxidative activity of Poria cocos. Korean J Mycol 27(6):378-380
|
19 |
Chae KY. 2009. Quality characteristics of glutinous rice Dasik by the addition of job's tears flour. Korean J Food Cookery Sci 25(1):1-7
|
20 |
Chang SM, Choi C, Kim JW, Park BY, Park SD. 1996. Herbs resources botany(in Korea). Hak-Mun publishing Inc. Seoul. pp 535-537
|
21 |
김호철. 2001. 한약 약리학. 집문당. 서울. pp 222-224
|
22 |
Tai T, Akita Y, Kinoshita K, Koyama K, Takahashi K, Watanabe K. 1995. Anti-emetic principles of Poria cocos. Plant Medica 61(4):527-530
DOI
ScienceOn
|
23 |
윤숙자, 손정우, 정재홍, 신애숙, 홍진숙, 이정숙, 명춘옥. 1999. 한국의 떡.한과.음청류. 지구문화사. 서울. p 74
|
24 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA. pp 777-784
|
25 |
김우정, 구경형. 2001. 식품관능검사법. 효일 출판사. 서울. pp 74-94
|
26 |
김창민. 1998. 중약대사전. 정담. 서울. pp 1787-1788
|
27 |
Yun GY, Kim MA, Hyun JS. 2005. The effect of green tea powder on quality of Dasik. Korean J Food Culture 20(5):532-537
|