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Park BH, Cho HS, Jeon ER, Kim SD (2009a) Quality characteristics of Jook prepared with lotus leaf powder. Korean J Food Cookery Sci, 28, 123-131
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Park BH, Cho HS, Jeon ER, Kim SD, Koh KM (2009b) Quality characteristics of soybean curd prepared with lotus leaf powder. Korean J Food Culture, 24, 315-330
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Lee KS, Oh CS, Lee KY (2006b) Antimicrobial effect of the fraction extract from lotus(Nelumbo nucifera) leaf. J Korean Soc Food Sci Nutr, 35, 219-223
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Ko BS, Jun DW, Jang JS, Kim JH, Park SM (2006) Effect of Sasa Borealis and white lotus root and leaves on insulin action and secretion in vitro. J Food Sci Technol, 38, 114-120
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Kim SB, Rho SB, Rhyu DY, Kim DW (2005) Effect of Nelumbo nucifera leaves on hyperlipidemic and atherosclerotic bio FIB hamster. Korean J Pharmacogn, 36, 229-234
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Shin MK, Han SH (2006) Effect of lotus(Nelumbo nucifera) leaf powder on lipid concentrations in rats fed high fat diet rats. Korean J Food Culture, 21, 202-208
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Shin YJ (2007) Quality characteristics of fish paste containing lotus(Nelumbo nucifera) leaf powder. Korean J Food Cookery Sci, 26, 947-953
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Park BH, Jeon ER, Kim SD, Cho HS (2010) Quality characteristics of dried noodle added with lotus leaf powder. Korean J Food Culture, 25, 225-231
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Park BH, Cho HS, Kim DH (2005) Antioxidative effects of solvent extracts of Lycii fructus powder(LFP) and Maejakgwa made with LFP. J Korean Soc Food Sci Nutr, 34, 1314-1319
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Chung HJ, Kim SJ, Baek JE, Sung DK, Song HY, Lee JY, Kim GH (2008) Studies on the quality characteristics and shelf-life of Majackwa containing nuts and seeds prepared by baking method. Korean J Food Cookery Sci, 24, 811-817
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Park ID, Cho HS (2010) Quality characteristics of Maejakgwa containing various levels of Enteromorpha intenstinalis powder. Korean J Food Culture, 25, 709-716
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Lee HH, Koh BK (2002) Sensory characteristics of Maejakgwa with persimmon powder. Korean J Soc Food Cookery Sci, 18, 216-224
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Park BH, Cho HS, Kim KH, Kim SS, Kim HA (2008) The oxidative stability of solvent extracts of sea tangle powder(STP) and Maejakgwa made with STP. Korean J Food Cookery Sci, 24, 452-459
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Kim KH, Cho HS (2009) Assessment of quality characteristics of Maejakgwas prepared with shrimp powder as a snack served to kindergarteners. J East Asian Soc Dietary Life, 19, 401-408
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Kim KH, Kim SJ, Yoon MH, Byun MW, Jang SA, Yook HS (2011) Change of anti-oxidative activity and quality characteristics of Maejakgwas with mugwort powder during the storage period. Korean J Food Nutr, 40, 335-342
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Choi SN, Youn SB, Yoo SS (2012) Quality characteristics and antioxidative activity of Majackwa with added turmeric powder. Korean J Food Cookery Sci, 28, 123-131
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AOAC (1990) Association of official analytical chemists. 13th ed. Washington DC, USA. p 5-20
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Choi HY (2009) Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr, 38, 1414-1421
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Park ID (2013) Quality characteristics of Maejakgwa with added Ligularia fischeri powder. J East Asian Soc Dietary Life, 23, 605-612
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Jin SY (2013) Quality characteristics and antioxidant activities Maejakgwa added cedrela sinensis powder. J Korean Soc Food Sci Nutr, 42, 1792-1798
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Jin SY (2013) Quality characteristics and antioxidant activities of Maejakgwa added mulberry leaf powder. J East Asian Soc Dietary Life, 23, 597-604
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Kim KS, Choi SY (2008) The effect of herbs on storage characteristics of Maejakgwas. Korean J Food Nutr, 21, 320-327
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Park BH, Cho HS, Kim DH (2005) Antioxidative effects of solvent extracts of Lycii fructus powder(LFP) and Maejakgwa made with LFP. J Korean Soc Food Sci Nutr, 34, 1314-1319
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Gwon SY, Moon BK (2007) The quality characteristics and antioxidant activity of yakgwa prepared with herbs. Korean J Food Cookery Sci, 23, 899-907
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Cho HS, Kim KH (2012) Quality characteristics of Maejakgwa containing various levels of eriobotrya japonica leaf powder. J East Asian Soc Dietary Life, 22, 550-557
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Lee HH, Koh BK (2002) Sensory characteristics of Maejakgwa with persimmon powder. Korean J Soc Food Cookery Sci, 18, 216-224
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Yoon SJ (2007) Quality characteristics of Sulgitteok added wih lotus leaf powder. Korean J Food Cookery Sci, 23, 433-442
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Kim KS, Choi SY (2008) The effect of herbs on storage characteristics of Maejakgwas. Korean J Food Nutr, 21, 320-327
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