1 |
Kim JH, Kim MY (2011). Quality characteristics of Sulgidduk supplemented with citrus peel powder. J Korean Soc Food Sci Nutr 40(7):993-998.
DOI
|
2 |
Kim OS (2011). Physical and sensory properties of bean-curd Sulgidduck with dried nonglutinous rice flour. Korean J Food and Nutr 24(4):649-656.
DOI
|
3 |
Kum JS, Lee HY (1999). The effect of the varieties and particle size on the properties of rice four. Korean J Food Sci Technol 31(6):1542-1548.
|
4 |
Lee JA, Shin YJ, Park GS (2007). Quality characteristics of brown sauce with added apricot during storage. Korean J Food Cookery Sci 23(6):877-883.
|
5 |
Lee MH, Jeon SJ, Kim SK, Park HS, Choi YS (2011). The quality characteristics of Curcuma longa L. powder Sulgittteok. Korean J Culinary Res 17(5):184-192.
|
6 |
Lee JS, Cho MS, Hong JS (2008). Quality characteristics of Sulgidduk containing added tomato powder. Korean J Food Cookery Sci 24(3):375-381.
|
7 |
윤서석, 이기열, 유태종, 안명수, 조후종, 이효지, 권태완 (2002). 한국음식대관 제 1권 한국음식의 개관. 한림출판사, 31-40, 서울.
|
8 |
Lim JH (2011). Quality characteristics of Sulgidduk prepared with apple powder. Korean J Food Cookery Sci 27(2):111-123.
DOI
|
9 |
Lee SJ, Chung ES, Park GS (2006). Quality characteristics of Tofu coagulated by apricot juice. Korean J Food Cookery Sci 22(6):825-831.
|
10 |
Lee YS, Chung HJ (2013). Quality characteristics of muffins supplemented with freeze-dried apricot powder. J Korean Soc Food Sci Nutr 42(6):957-963.
DOI
|
11 |
Lim JH, Jeong SY, Kim JH (2010). Quality characteristics of Sulgidduk by the addition of Maesil(Prunus mume) concentrate. Korean J Food Cookery Sci 26(6):761-771.
|
12 |
Park NH, Jung HS, Choi OJ (2006). The properties of Seolgiddeok by mixed ratio of Jujube powder and sugar. Korean J Human Ecology 9(3):89-98.
|
13 |
Choi WS, Park YH, Hong JS (2009). Quality characteristics of Sulgidduk supplemented with apricot powder. J East Asian Soc Dietary Life 19(4):603-609.
|
14 |
황혜성 (1985). 떡, 한과, 음료, 전통의 맛. 주부생활사, 72-76, 서울.
|
15 |
Cho EJ, Yang MO, Hwang CH, Kim WJ, Kim MJ, Lee MK (2006). Quality characteristics of Sulgidduck added with Rubus coreanum Miquel during storage. J East Asian Dietary Life 16(4):458-467.
|
16 |
Choi WS, Chae KY (2012). Quality characteristics of Sulgidduk by the addition of apricot paste. Korean J Food Cookery Sci 28(6):695-701.
DOI
|
17 |
Han SK, Rho JO (2009). Quality characteristics of Sulgidduck with different commercial rice flours. Korean J Food and Nutr 22(3):402-408.
|
18 |
Jang SY, Kim MH, Hing GJ (2012). Quality characteristics of Sulgidduck added with Cheonnyuncho fruit powder. J East Asian Soc Dietary Life 22(6):365-373.
|
19 |
Jung GT, Ju IO, Ryu J, Choi JS, Choi YG (2003). Studies on manufacture of wine using apricot. Korean J Food Preserv 10(4):493-497.
|
20 |
Hong JS, Kim MA (2005). Effects of astringent persimmon paste on quality properties of Injeolmi. J Korean Soc Food Sci & Nutr 34(8):1232-1238.
DOI
|
21 |
Kim GY, Moon HK, Lee SW (2006). Quality characteristics of Sulgidduck prepared by addition of astringent persimmon powder. Korean J Food Preserv 13(8):697-702.
|
22 |
Kim HK, Jin HH, Lee MS, Lee SJ (2013). Quality characteristics of Sulgidduk added with Corni fractus powder. Food Eng Prog 17(2):105-111.
DOI
|
23 |
Kim HO, Moon HK, Kim GY (2005). Properties on the quality characteristics of Selgidduck with various concentrations of dried persimmon extract. J East Asian Soc Dietary Life 15(5):591-597.
|
24 |
Ryu YK, Kim YO, Kim KM (2008). Quality characteristics of Sulgidduk by the addition of Tofu. Korean J Food Cookery Sci 24(6):856-860.
|
25 |
Park YK, Lim HG, Park HY, Han GJ, Kim MH (2011). Quality characteristics of Sulgidduck added with apple pomace dietary fiber. Food Eng Prog 15(3):250-256.
|
26 |
Park YM, Kim MH, Yoon HH (2012). Quality characteristics of Sulgidduck added with purple sweet potato. Korean J Culinary Res 18(1):54-64.
|
27 |
Park YM, Yoon HH (2012). Quality characteristics of Sulgidduck using dry rice powder added with different amount of milk. Korean J Culinary Res 18(5):267-278.
|
28 |
Shin YJ, Park GS (2006). Quality characteristics of apricot Sulgidduk with different addition amounts of apricot juice. Korean J Food Cookery Sci 22(6):882-889.
|
29 |
Yoo SJ, Kim SH, Jun MS, Oh HT (2007). Antioxidative, antimutagenic and cytotoxic effects of Prunus armeniaca extracts. Korean J Food Preserv 14(2):220-225.
|
30 |
Suk EJ, Kim DH, Lee SM, Yum CA (1997). Effects on the preparation and preference of Haengbyung due to addition of apricot juice. J Korean Soc Food Sci Nutr 26(5):838-843.
|