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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, 635-640
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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, 272-278
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Kim KH, Lee SY, Yook HS (2009) Quality characteristics of muffins prepared with flowering cherry(Prunus serrulata L var spontanea Max wils) fruit powder. J Korean Soc Food Sci Nutr, 38, 750-756
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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, 565-572
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Lee SM, Park GS (2011) Quality characteristics of bread with various concentrations of purple sweet potato. Korean J Food Cookery Sci, 27, 1-16
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Seo EO, Ko SH, Kim KO (2009) Quality characteristics of muffins containing chungkukjan powder. J East Asian Soc Dietary Life, 19, 635-640
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