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Oh HL, Kim CR, Kim NY, Jeon HL, Doh ES, Kim MR. 2013. Characteristics and antioxidant activities of Rehmanniae radix powder. J Korean Soc Food Sci Nutr 42(1) : 62-67
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Hong JY, Nam HS, Youn KS, Woo SC, Shin SR. 2011. Optimization of process condition for processing of jujube fruit Jungkwa. Korean J Food Preserv 18(4) : 527-534
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Kim EH, Kim KS, Ohae SK, Kim BS, Kang JS. 2012. Comparison of biological activities on Rehmanniae radix and fermented Rehmanniae radix. Korean J Orient Physiol Pathol 26(3) : 306-313
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Kim JS, Han YS, Yoo SM, Kim HR, Chun HK. 2003. Quality chracteristics of sesame dasiks according to amount and the kind of sweetener. Korean J Food Cook Sci 19(3) : 280-285
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Kweon SY, Kim JM. 2012. Change in the quality characteristics of kongsulgidduk according to the amount of sugar added and the type of sweeteners used. Korean J Food culture 27(6) : 695-701
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Kwon HJ, Park CS. 2011. Development and quality characteristics of bellflower root jeonggwa added omija (Schizandra chinensis baillon) during storage. Korean J Food Preserv 18(3) : 279-287
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Lee GC, Kim GH, Kang BS. 2011. Effects of the kind and mixture ratio of sugars on the physical and sensory characteristics of sugar snap cookies. J Korean Soc Food Sci Nutr 24(2) : 239-245
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Lee SY, Yean MH, Kim JS, Lee JH, Kang SS. 2011. Phytochemical studies on Rehmanniae radix. Korean J Pharmacogn 42(2) : 217-137
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Song MR, Kim MR, Kim HH, Chu S, Lee KS. 2010. Quality characteristics of ginseng jung kwa obtained by different sugar treatments. J Korean Soc Food Sci Nutr 39(7) : 999-1004
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Park GS, Bae MJ, Seo GJ. 2011. Quality characteristics of the Hasuo(Polygoni multiflori Radix) muffin prepared with different types of sweeteners. Korean J Food Preserv 18(6) : 836-843
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