References
- Identification of aroma precursors in teascience Yano,M.;Toki,Y.;Mutoch,H.;Kubota,K.;Kobayashi,A.
- Phytotherapy Research v.1 Antitumor promoting activity of epigallocatechin gallate, the main consituent of tannin in green tea yoshizawa,S.;Horiuchi,T.;Fujiki,H.
- Korean J. Dietary Culture v.9 녹차의 과학 신미경
- 한국식품과학회 1차 국제녹차세미나초록 Tea production in China and therapeutic effect of tea Chen,Z.M.
- J. Korean Soc. Food Sci. v.15 Korean green teal by Kujeung Ku Po's-Ⅰ. Analysis of general compositions and chemical composition Jeon,J.R.;Park,G.S.
- J. Korean Soc. Food Nutr. v.01 Antimicrobial effect of tea extracts from green tea, oolong tea and black tea Yeo,S.G.;Ahn,C.W.;Kim,I.S.;Park,Y.B.;ParkY.H.;Kim.S.B.
- Korean J. Food Sci. Techol. v.25 Antioxodant effest of aqueous estract obtained from green tea Rhi,J.W.;Shin,H.S.
- 한국식품문화사 이성우
- 健康食品 (第一出版) 陣東達;陣榮千代
- 영남대학교 율무개발연구단 보고 v.2 율무의 이용 개발에 관한 연구 진갑덕
- 영남대 논문집 v.8 율무의 주식대체에 관한 연구 최경주
- J. Jpn Soc. Starch Sci. v.30 Some properties of starches of Job's tears Yoshiko,I.;Kang,M.Y.;Asaoka,M.;Sakamoto,S.;Fuwa,H.
- Shokuhin Sogo Kenkyusho Kenkyu Hokoku v.44 Effects of food processing and amino acid supplement on the nutritive value of Adlay protein Hayakawa,S.;Suzuki,H.;Ohtsubo,K.
- Korean, J. Food Nutr. v.9 Sensory characteristics of pound cake baked from Korean wheat flour Lee,K.H.
- J. East Asian Diet. Life v.8 The physical properites of rice and color rice-added cakes Chang,J.O.;Ryu,H.J.
- Korean J. Food Nutr. v.11 Sensory characteristics of green tea bread Kim,J.S.
- M.S. Thesis Effect of pine needle extracts on bread properties and antioxidatve ability according to preparation method Kim,E.J.
- Korean J. Food Sci. Technol. v.30 Effect of sorghum flour addition on the quality characteristics of muffin Im,J.G.;Kim,Y.S.;Ha,T.Y.
- 차업시험장연구보고 v.6 차의 공정분석법
- Offical method of analysis (13th ed.) AOAC
- Japan Agricultural Research Quartely v.9 Method chemical analysis of green tea Iwasa,K.
- J. Assoc. Off. Anal. Chem. v.68 Determination of total dietary fiber in foods and food products Prosky,L.;Asp,N.G.;Furda,I.
- J. Korean Soc. Food Sci. v.3 Functional properties of acteylated and succinylated silkworm larvae protein concentrates Park,J.R.;Park,G.S.
- Artemisia mongolica Fischer. Ph. D. Thesis A study on the nutritional components and texture characteristics of ssooksulgis and ssookjulpyuns affected by mugworts Shim,Y.J.
- J. Korean Soc. Food Sci. Nutr. v.28 Effect of leek(Allium tuberosum) powder on physicochemical and sensory characteristics of breads Jung,H.S.;Noh,K.H.;Go,M.K.;Song,Y.S.
- J. East Asian Diet. Life v.6 Quality characteristics of backsulgi added with Job's tears and brown rice Joung,H.S.
- Korean J. Soc. Food Sci. v.5 A study on Ju-ak as affected by Adlay flour Paik,J.E.;Chun,H.J.
- J. East Asian Soc. Diet. Life v.5 A study on the sensory quality of ssooksulgis added with different ratio of glutinous rice and mugworts Joung,H.S.
- J. East Asian Diet. Life v.8 Mechanical characteristics and prefeerences of gamkugsulgie-dduk by different addition of Chrysanthemum indicum L. Park,G.S.;Shin,Y.J.
- Korean J. Soc. Food Sci. v.3 A study on food scientific characteristic of the Job's tears flour Shin,M.J.;Ahn,M.S.