References
- Korean J Food Sci. Technol. v.28 no.1 Composition and functionality of chonma Chung, HS;Ji, GE.
- Korean J Food Sci. Technol. v.35 no.4 Effect of whole powder and extracts of Gastodiae rhizoma on serum lipids and body fat in rats fed high-fat diet Kim, KI;Han, CK;Seong, KS;Lee, OH;Park, JM;Lee, BY.
- Korean J Food Sci. Technol. v.24 no.3 Optimization of beverage preparation from Schizandra Chinenis by response surface methodology Kang, KC;Park, JH;Bae, SB;Jhin, HS;Rhee, KS.
- Korean J Food Sci. Food Cookery Sci. v.18 no.1 A study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it Min, SH;Min Sh;Oh, HS.
- Korean J Food Sci. Technol. v.34 no.9 Preparation and antioxidant activity of health drink with extract powder from Carthamus tinctorius L. seed Kim, JH;Park, JH;Park, SD;Choi, SY;Seong, JH;Hoon, KD.
- Korean J Food & Nutr. v.14 no.3 A study on the analysis of oriental functional beverage and on the blood alcohol concentration of rat after drinking liquors Seo, KH;Kim SH.
- 식품보감 유태종
- 식품가공저장 조은자;장명숙
- J Korean Soc. Food Sci. Nutr. v.28 no.2 Manufacture of citron jelly using the citron-extract Kim, IC.
- J Korean Agricultural Chemical Society v.28 no.4 Physicochemical properties of lotus root Yang, HC;Kim, YH;Lee, TK;Cha, YS.
- Korean J Soc. Food Sci. v.9 no.2 Study on the chemical composition in bomboo shoot, lotus root and burdock Han, SJ;Koo, SJ.
- Korean J. Soc. Food Cookery Sci. v.18 no.4 Effect of lotus root powder on the baking quality of white bread Kim, YS;Jeon, SS;Jung, ST.
- 한방영양학 황안국
- Korean J Food Sci. Technol. v.35 no.5 Purification and characterization of polyphenol oxidase from lotus root Moon, SM;Kim, HJ;Han, KS.
- Korean J. Soc. Food Cookery Sci. v.18 no.6 Effects of lotus root powder on the quality of dough Kim, YS;Chun, SS;Jung, ST;Kim, RY.
- J Korean Soc. Food Sci. Nutr. v.33 no.1 A study of medicinal plants for applications in functional foods(1) Park, SH;Han, JH.
- Korean J Soc. Food Sci. v.6 no.3 A study on making jelly with omija extract Kim, JE;Chun, HJ.
- Korean J Soc. Food Sci. v.11 no.1 Influence of carrageenan additon on the rheological properties of omija extract jelly Chun, H. J.
- Korean J Soc. Food Sci. v.11 no.4 Influence of carrageenan and pectin addition on the rheological properties of omija extract jelly Sim, YJ;Paik, JE;Joo, NM;Chun, Hj.
- Korean J Dietary Culture v.11 no.1 The effect of different level of mungbean starch on the quality of omija-pyun Lee, CJ;Cho, HJ.
- Korean J Food Sci. Technol. v.32 no.5 Preparation and shelf-life of soybean and coagulated by fruit juice of Schizandra chinensis and Prunus mume Jung, GT;Ju, IO;Choi, JS;Hong, JS.
- 식품공전 한국식품공업협회
- 한국인 영양권장량 한국영양학회
- Korean Journal of Food Preservation v.9 no.3 Effect of addition of various mesh sifted powder from safflower seed on quality characteristic of yanggaeng Kim, JH;Park, JH;Park, SD;Kim, JK;Kang, WW;Moon, KD.
- Korean J Dietary Culture v.10 no.4 Instrumental and sensory characteristics of yanggaeng mixed kidney bean sediment Park, SH;Cho, EJ.
- Korean J. Food Sci. Technol. v.10 no.3 Studies on the rheological properties of yangeng Pyun, YR;Yu, JH;Joon, IS.
- Korean J Food Sci. Technol. v.23 no.3 Instrumental and sensory characteristics of jelly Lee, JW;Lee, YH;Yoo, MS;Rhee, KS.