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Lee JH. 2012. In vitro Antioxidant Activity for Ethanolic Extract of Geuk-Fruit. Annals of plant resources research 11:30
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Lee SY, Suh DS, Lee MK, Kim Ko. 2005. Development of Descriptive Analysis Procedure for Evaluing the Sensory Characteristic of Yeast Leavened Breads. Korean Soc. Food Cult 20(1):54-55
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Park YM, Kim MH, Yoon HH. 2012. Quality Characteristics of Sulgidduck Added with Purple Sweet Potato. Culi Sci & Hos Res 18(1):54-64
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Yang JE, Lee JH, Song YO, Chi EO, Chung LN. 2016. Physical and Sensory Characteristics of Laver Bugak (Korean Traditional Fried Dishes) During Fermentation of Starch Batter. J. Korean Soc. Food Cult 31(3):252-255
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Jang SY, Kim MH, Hong GJ. 2012. Quality Characteristics of Sulgidduk Added with Cheonnyuncho Fruit Powder. J East Asian Soc Dietary Life 2(6):365-373
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Cho EJ, Kim MJ, Choi WS. 2007. Quality Properties of Jeungpyun with Added Withprickly Pear (Cheonnyuncho) Powder. J East Asian Soc Dietary Life 17(6):908
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Cho SH, Chung RW, Choi YJ, Won SI, Cha GH, Kim HS, Lee HG. 2008. An Investigation on "Kwa-Jung": Traditional Korean Confectionery Items, Found in Korean Literatures, Prior to the 17th Century, Korean J Food Cookery Sci. 24(3):313
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Chung KJ, Park YM, Jang SY, Cho EH, Lee JM (2010) Korea's traditional Byeonggwa, Gyomoonsa, Korea. pp.79-83
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Chung KJ, Lee JM, Park EH (2014) Fusion Ttoek and Gwaja, Gyomoonsa, Korea. p.41-45
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Hong JS. 2002. Quality Characteristics of Daechupyun by the Addition of Jujube Paste. Korean J Food Cook Sci 18(6):677-700
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Kim HJ, Chung SJ, Kim MR, Hong JH. 2016. Sensory Characteristics of Chilled Buckwheat Noodle Soup (mulnaengmyun). J. Korean Soc. Food Cult 31(5):506-514
DOI
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Kim MH. 2015. The Optimization and Quality Characteristics of Chayote French Dressing with Perilla oil. J. Foodservice Management Sok 18(6):330
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Kim MR, Yang JE, Chung LN. 2017. Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products. J. Korean Soc. Food Cult 30(2):150-161
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