References
- Park ID (2012) Quality characteristics of dumpling shells containing loquat leaf powder. J East Asian Soc Dietary Life, 22, 795-801
- Bok HJ (2008) The a literary investigation on mandu type and cooking methods of mandu during the Josenera (1400's-1600's). Korean J Food Culture, 23, 252-257
- Chang HJ, Hwang YK (2006) Product development and market testing of ready-to-eat mandu with pond-snail as a health food. Korean J Community Nutrition, 11, 650-660
- Park BH, An SA, Cho HS (2014) Quality characteristics of mandupi added with Curcuma atomatica powder. Korean J Food Culture, 29, 348-354 https://doi.org/10.7318/KJFC/2014.29.4.348
- Cho HS, Kim KH (2008) Quality characteristics of mandupi with skate (Raja kenojei) flour. Korean J Food Culture, 23, 252-257
- Pyun JW, Nam HW, Woo IA (2001) A study on the characteristics of mandupi differing in roasted soy flour content. Korean J Food Nutr, 14, 287-292
- Kim KH, Park GH, Cho YJ, Kim SR, Cho HS (2009) Quality characteristics of shrimp flour added dumpling shell. Korean J Food Culture, 24, 206-211
- Park BH, Ju SM, Cho HS (2010) Effect of Enteromorpha intenstinalis powder addition in the quality of dumpling shell. Korean J Food Preserv, 17, 814-819
- Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM (2011) Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr, 40, 570-574 https://doi.org/10.3746/jkfn.2011.40.4.570
- Seo JS (2013) Quality characteristics of dumpling shell with Curcuma longa L. powder added. Korean J Food Preserv, 20, 621-627 https://doi.org/10.11002/kjfp.2013.20.5.621
- Seo EO, Kim KH, Ko SH (2011) Quality characteristics of muffins containing domestic dropwort powder (Oenanthe stolonifera D.C.). J East Asian Soc Dietary Life, 21, 338-344
- Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS (2011) Antioxidant component and activity of dropwort ethanol extracts. J Korean Soc Food Sci Nutr, 40, 316-320 https://doi.org/10.3746/jkfn.2011.40.2.316
- Son MG, Cha CG, Park JH, Kim CS, Lee SP (2005) Manufacture of dropwort extract using brown sugar fructose syrup and oligosaccharides. J Korean Soc Food Sci Nutr, 34, 1485-1489 https://doi.org/10.3746/jkfn.2005.34.9.1485
- Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK (2002) Effect of addition of leak and dropwort powder on quality of noodles. Korean J Food Preserv, 9, 36-41
- Park SJ, Lee KS, An HL (2007) Effects of dropwort powder on the quality of castella. J East Asian Soc Dietary Life, 17, 834-839
- Sung KH, Hong JS, Seo BH, Choi JJ (2010) A study of the quality characteristics of sulgidduk added with dropwort powder. J East Asian Soc Dietary Life, 20, 589-595
- AOAC (1995) Official Method of Analysis. 16th ed, Association of Official Analysis Chemists, Washinhton DC, p 1-43
- Oh BY, Lee YS, Kim YO, Kang JH, Jung KJ, Park JH (2010) Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract. Korean J Food Sci Technol, 42, 714-720
- Lee YS, Lim NY, Lee KH (2000) A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci, 16, 59-66
- Park BH, Cho HS (2006) Quality characteristics of dried noodles made with Dioscorea japonica flour. Korean J Food Cookery Sci, 22, 173-180
- Lee SH, Kim JH (2013) Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe stolonifera D.C.) powder. J Korean Soc Food Sci Nutr, 42, 1133-1138 https://doi.org/10.3746/jkfn.2013.42.7.1133
- Kang KS, Kim BS (2003) Changes of rheology on the dumpling shell by added materials. Korean J Food Preserv, 10, 498-505
- Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS (2004) Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol, 36, 795-799
Cited by
- Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.243
- 모시잎 분말 첨가에 따른 만두피의 품질 특성 vol.33, pp.3, 2018, https://doi.org/10.7318/kjfc/2018.33.3.268
- Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition vol.50, pp.10, 2015, https://doi.org/10.3746/jkfn.2021.50.10.1074