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Park JN, Kweon SY, Kim JG, park JG, Han IJ, Song BS, Kim JH, Byun MW, Lee JW. 2008. Effect of green tea powder on the quality characteristics of Yukwa(Korean fried rice cake). Korean J Food Preserv 15(1):37-42/
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| 2 |
Shin GM. 2008. Rheological properties of flour dough added powder of Poria cocos Wolf. Korean J Food Preserv 15(2): 197-202/
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| 3 |
Kwon HJ. Park CS. 2008. Biological activities of extracts from Omija (Schiznadra chinensis Baillon). Korean J Food Preserv 15(4):587-592/
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| 4 |
Park JN, Kweon SY, Kim JG, Park JG, Han IJ, Song BS, Kim JH, Byun MW, Lee JW. 2008. Effect of green tea powder on the quality characteristics of Yukwa (Korean Fried Rice Cake). Korean J Food Preserv 15(1):37-42/
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| 5 |
Shin JW, Shin GM. 2008. Rheological properties of dough with added Corni fructus flour. Korean J Food Preserv 15(3): 390-395/
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| 6 |
Shin GM, Im JC. 2008. Rheological properties of dough added with pine needle powder. Korean J Food Preserv 15(3):405-410/
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| 7 |
Shin GM. 2008. Rheological properties of flour dough added powder of Poria cocos Wolf. Korean J Food Preserv 15(2): 197-202/
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| 8 |
Shin GM, Park JY. 2008. Changes on the characteristics of bread added with the powder of Poria cocos Wolf. Korean J Food Preserv 15(2):231-235/
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| 9 |
Chang KH, Byun GI, Park SH, Kang WW. 2008. Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J Food Preserv 15(2):209-213/
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| 10 |
Chang, K. H., Byun, G. I., Park, S. H., and Kang, W. W. (2008) Dough properties and bread qualities of wheat flour supplemented with rice bran. Korean J. Food Preserv. 15, 209-213/
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