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Lee, A. R., Byun, H., Park, I. S., Jung, C. Y., Kang, M. J., Kim, E. J., Lee, S. D. & Kim, K. S. (2007). The Effectiveness of Ulmus Davidiana Planch Herbal Acupuncture to inhibit NF- Activation on Type II Collagen-induced Arthritis in Mice. J Korean Acupunct Moxibustion Soc, 24(6), 15-27.
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Lee, J. S., Kim, H. S., Lee, Y. J., Jung, I. C., Bae, J. H. & Lee, J. S. (2007). Quality characteristics of sponge cakes containing various levels of Grifola frondosa powder. Korean J Food Sci, 39(4), 400-405.
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Lim, Y. S. (2010). Antioxidant effects of Ulmus Davidiana Extracts on various oil. Korean J Food Preserv, 17(1), 107-116.
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Oh, S. C., Nam, H. Y. & Cho, J. S. (2002). Quality properties and sensory characteristics of sponge cakes as affected by additions of Dioscorea japonica flour. Korean J Soc Food Cookery Sci, 18(2), 185-192.
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Park, Y. S., Shin, S. & Shin, G. M.(2008). Quality characteristics of pound cake prepared with mandarin powder. Korean J. Food Preserv, 15(5), 662-668.
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Ryu, S. Y., Jung, H. S., Park, S. H., Shin, J. H., Jung, H. A. & Joo, N. M. (2008). Optimization of Muffins Containing Dried Leek Powder Using Response Surface Methodology. J Korean Diet Assoc, 14(2), 105-113.
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Seo, E. O., KO, S. H. & Kim, K. O. (2009). Quality characteristics of muffins containing chungkukjang powder. J East Asian Soc Dietary Life, 19(4), 635-640.
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Seo, E. O., Kim, K. O. & Ko, S. H. (2011). Quality Characteristics of muffins containing Domestic dropwort powder. J East Asian Soc Dietary Life, 21(3), 388-344.
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Yoon, M. H., Kim, K. H., Kim, N. Y., Byun, M. Y. & Yook, H. S. (2011). Quality characteristics of muffin prepared with freeze dried-perilla leaves(Perilla frutescens var. japonica HARA) powder. J Korean Soc Food Sci Nutr, 40(4), 581-585.
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AOAC. (1990). Official method of analysis. 15th. ed. Association of Official Analytical Chemists. Washington. DC. USA.
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Bae, H. J., Ryu, B. M., Woo, K. S., Seo, M. C. & Kim, C. S. (2012). Quality characteristics of muffins added with whole waxy sorghum flour. Korean J Food Cookery Sci, 28(4), 473-478.
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Im, J. G., Kim, Y. S. & Ha, T. Y. (1998). Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol, 30(5), 1158-1162.
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Jeong, K. Y. & Kim, M. R. (2012). Physiological activities of Ulmus pumila L. Extracts Korean J Food Preserv, 19(1), 104-109.
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Jeong, K. Y., Lee, E. J. & Kim, M. L.(2012). Storage properties and sensory characteristics of Sikhe added Ulmus pumala L Extract. Korean J Food Preserv, 19(1), 12-18.
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Jung, H. O., Lee, J. J. & Lee, M. Y. (2008). The characteristics of cookie and muffin made with soybean paste powder and sun-dried salt. Korean J Food Preserv, 15(4), 505-511.
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Jung, K. I. & Cho, E. K. (2011). Effect of brown rice flour on muffins quality. J Korean Soc Food Sci Nutr, 40(7), 986-992.
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Kim, D. W. & Kim, K. S. (2003). Bread properties utilizing of extracts from Ulmus devidiana. Korean J Clinary Res, 9(2), 1-10.
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Kim, J. H., Kim, J. H. & Yoo, S. S. (2008). Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Food Cookery Sci, 24(5), 562-572.
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Kim, E. J. & Lee, J. H. (2012). Quality of muffins made with jujube powder. J Korean Soc Food Sci Nutr, 41(12), 1792-1797.
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Kim, H. Y. (2012). Effect of Ulmus Davidiana powder on the quality of rice dasik. Korean J Community Living Sci, 23(3), 307-316.
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Kim, K. J. & Chung, H. C. (2010). Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder. Korean J Soc Food Cookery Sci, 26(6), 860-856.
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Kim, S. H., Lee, W. K., Choi, C. S., & Cho, S. M. (2012). Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr, 41(3), 369-375.
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Kim, Y. O., Seo, Y. C., Lee, H. Y., Oh, S. M., Lee, S.W. & Kim, H. D. (2011). Anti-Wrinkle effect of Ulmus davidiana Extracts. Korean J Medicinal Crop Sci. 19(6), 508-513.
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Ko, S. H. & Seo, E. O. (2010). Quality characteristics of muffins containing purple colored sweet potato powder. J East Asian Soc Dietary Life, 20(2), 272-278.
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Kwak, E. J., Jang, K. H. & Kang, W. W. (2012). Quality characteristics of muffin added with rice bran powder. J East Asian Soc Dietary Life, 22(4), 543-549.
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