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Song J, Chung MN, Kim JT, Chi HY, Son JR. Quality characteristic and antioxidative activities in various cultivars of sweet potato. Korean J. Crop Sci. 50: 141-146 (2005)
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Lee JS, Ahn YS, Kim HS, Chung MN, Jeong BC. Making techniques of high quality powder in sweet potato. Korean J. Crop Sci. 51: 198-203 (2006)
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Rhim JW, Lee JW. Photostability of anthocyanin extracted from purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 346-349 (2002)
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Han KH, Lee JC, Lee GS, Kim, JH, Lee JS. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 673-677 (2002)
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Im JS, Huff HE, Hsieh, F. Effects of processing conditions on the physical and chemical properties of buckwheat grit cakes. J. Agr. Food Chem. 51: 659-666 (2003)
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Kim JD. Physicochemical characteristics of black rice varieties and puffing of rice cake using black rice and medium-grain brown rice. MS thesis, Chonnam National University, Gwangju, Korea (1998)
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Kim JD, Lee JC, Hsieh F, Eun JB. Rice cake production using black rice and medium-grain brown rice. Food Sci. Biotechnol. 10: 315-322 (2001)
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