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Kim JH, Kim JH, Yoo SS (2008). Impacts of the proportion of sea-tangle on quality characteristics of muffin. Korean J Food Cookery Sci 24(5):565-572.
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Kim JN, Shin WS (2009). Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41(1):69-76.
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3 |
Kim KH, Lee SY, Yook HS (2009). Quality characteristic of muffin prepared with flowering cherry fruit powder. J Korean Soc Food Sci Nutr 38(6):750-756.
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Kim SG, Kim SY, Kang KO (2012). Quality characteristics of yellow layer cake containing yacon powder. J East Asian Soc Dietary Life 22(3):375-385.
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Yu MH, Chae IG, Choi JH, Im HG, Choi HD, Yang SA, Lee JH, Lee IS (2010). Effects of supercritical fluid marc extracts from Actinidia polygama Max. on inflammation and atherosclerosis. Korean J Food Sci Technol 42(4):475-480.
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Jung YM, Oh HS, Kang ST (2015). Quality characteristics of muffins added with red ginseng marc powder. J Korean Soc Food Sci Nutr 44(7):1050-1057.
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Cheon SY, Kim KH, Yook HS (2014). Quality characteristic of muffin added with ginseng leaf. Korean J Food Cook Sci 30(3):333-339.
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An HL, Heo SJ, Lee KS (2010). Quality characteristics of muffins with xylitol. Korean J Culinary Res 16(3):307-316.
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An SH (2014). Quality characteristics of muffin added with bitter melon powder. Korean J Food Cook Sci 30(5):499-508.
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Bae JH, Jung IC (2013). Quality characteristics of muffin added with buckwheat powder. J East Asian Dietary Life 23(4):430-436.
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Cho JS, Kim HY (2014). Quality characteristics of muffins by the addition of dried barley sprout powder. Korean J Food Cook Sci 30(1):1-10.
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Choi SH (2015). Quality characteristics of muffins added with kale powder. Korean J Culinary Res 21(2):187-200.
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Joo NM, Lee SM, Jeong HS, Park SH, Jung AR, Ryu SY, Lee JH, Jung HA (2008). The optimization of muffin with yam powder using response surface methodology. Korean J Food Culture 23(5):243-251.
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Hwang SY, Choi SK (2015). Quality characteristics of muffin containing mealworm(Tenebrio molitor). Korean J Culinary Res 21(3):104-115.
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Hwang SH, Ko SH (2010). Quality characteristics of muffin containing domestic blueberry. J East Asian Soc Dietary Life 20(5):727-734.
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Im JG, Kim YS, Ha, TY (1998). Effect of sorghum flour addition on the quality characteristics of muffin. Korean J Food Sci Technol 30(6):1158-1162.
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Joo SY, Kim HJ, Paik JE, Joo NM, Han YS (2006). Optimization of muffin with added spinach powder using response surface methodology. Korean J Food Cookery Sci 24(1):45-55.
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Jung BS, Shin MG (1990). Hyangyak-Directory. Younglimsa, 386, Seoul.
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Kang HJ, Kim UK, Choi GJ, Chung SH (2003). Hypouricemic activity of Actinidia polygama. Yakhak Hoeji 47(5):307-310.
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Kim EJ, Lee JH (2012). Qualities of muffin made with jujube powder. J Korean Soc Food Sci Nutr 41(12):1792-1797.
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Lee GD, Kim JS, Bae JO, Yoon HS (1992). Antioxidative effectiveness of water extract and ethe extract in wormwood(Artemsia montana Pampam). J Korean Soc Food Nutr 21(1):17-22.
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Ko DY, Hong HY (2012). Quality characteristic of muffin containing bokbunja powder. J East Asian Soc Dietary Life 21(6):863-870.
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Ko SH, Seo EO (2010). Quality characteristics of muffins containing purple colored sweetpotato powder. J East Asian Soc Dietary Life 20(2):272-278.
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Kwon MS, Lee MH (2015). Quality characteristics of sponge cake added with rice bran powder. Korean J Culinary Res 21(2):168-180.
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Lee JA (2015). Quality characteristics of cookies added with kale powder. Korean J Culinary Res 21(2):40-52.
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Lee WG, Lee JA (2014). Quality characteristics of muffins prepared with yacon powder. Korean J Culinary Res 20(4):14-16.
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Park LY (2015). Quality characteristics of muffin containing wheat sprout powder. J Korean Soc Food Sci Nutr 44(5):784-789.
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Seo EO, Ko SH (2014). Quality characteristic of muffin containing beet powder. Korean J Culinary Res 20(1):27-37.
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Seo EO, Ko SH, Kim KO (2009). Quality characteristics of muffins containing chungkukjang powder. J East Asian Soc Dietary Life 19(4):635-640.
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Yang SM, Kang MJ, Kim SH, Shin JH, Sung NJ (2010). Quality characteristics of functional muffin containing black garlic extract powder. Korean J Food Cookery Sci 26(6):737-744.
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Yoschizawa Y, Kawaii S, Utaxhima M, Fukase T, Sato T, Tanaka R, Murofushi N, Nishimura H (2000). Antiproliferative effects of small fruit juice on several cancer cell lines. Anticancer Res 20(6):4285.
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