References
- 김명순, 박은경, 박종숙, 양영숙, 오경옥, 이말순, 이미자, 임경려, 임영희, 전정원, 정외숙, 조후종, 홍순조, 이춘자 (2007) 떡과 전통과자. 교문사, 서울. p 145.
- 강인희 (1997) 한국의 떡과 과줄. 대한교과서(주), 서울. p 296-303.
- 문종철 (2006) 내 몸을 바꾸는 스피루리나. 도서출판 가라뫼, 경기도 고양시. p 35-41, 78-85.
- 스피루리나연구회 (2005) 완전식품 스피루리나. 한가람서원, 서울. p 31-41.
- 한복려 (2000) 쉽게 맛있게 아름답게 만드는 한과. 궁중음식연구원, 서울. p 243.
- AOAC (1990) Official Methods of Analysis 15th ed. Association of official analytical chemists, Washington DC, USA.
- Cho H, Yang YH, Lee KJ, Cho YS, Chun HK, Song KB, Kim MR (2005) Quality characteristics of low fat salad dressing with spirulina during storage. Korean J Food Presev 12: 329-335.
- Choe EO, Lee YS, Choi SB (1993) Effect of antioxidants in frying oil on the flavor compound formation in the ramyeon during storage. Korean J Food Sci Technol 25: 444-448.
- Kim HS, Kim SN (2001) Effect of addition of green tea powder and Angerica keiskei powder on the quality characteristics of Yukwa. Korean J Soc Food cookery Sci 17: 246-254.
- Kim JS, Kim TY, Kim SB (2006) Evaluation of the storage characteristics of Kangjung added with gromwell extract. J Korean Soc Food Sci Nutr 35: 791-800. https://doi.org/10.3746/jkfn.2006.35.6.791
- Kim KM, Kim TY, Kim MK, Kim HR (2007) Quality properties of gangjung added with detoxified stem bark of Rhusverniciflua (RVSB) extract during acceleration storage. Korean J Food Sci 39: 425-431.
- Lee JH, Yoon SJ (2008) Quality characteristics of sulgidduk prepared with different amounts of green laver powder. Korean J Soc Food Cookery Sci 24: 39-45.
- Lim KR, Lee KH, K EJ, Lee YS (2004) Quality characteristics of Yukwabase and puffed rice for Salyeotgangjung popped with salt during storage. Korean J Soc Food Cookery Sci 20: 462-467.
- Park JN, Kweon SI, Kim JK, Park JG, Han IJ, Song SS, Kim JH, Byun MY, Lee WJ (2008) Effect of green tea powder on the quality characteristics of yukwa (Korean fried rice cake). Korean J Preserv 15: 37-42.
- Park JS, Na HS (2007) Quality characteristics of Gangjeong containing various levels of Letinus edodes. Korean J Soc Food Sci Nutr 36: 241-245. https://doi.org/10.3746/jkfn.2007.36.2.241
- Park MK, Lee JM, Park CH, In MJ (2002) Quality characteristics of sulgiduk containing chlorella powder. J Korean Soc Food Sci Nutr 31: 225-229. https://doi.org/10.3746/jkfn.2002.31.2.225
-
Park YJ, Chun HS, Kim SS, Lee JM, Kim KH (2000) Effect of nitrogen gas packing and
${\gamma}-oryzanol$ treatment on the shelf of Yukwa (Korean traditional snack). Korean J Food Sci Technol 32: 317-322. - Shin DH, Kim MK, Chung TK, Lee HY (1990) Shelf-life study of Yukwa (Korean Traditional puffed rice snack and substitution of puffing medium to air. Korean J Food Sci Technol 22: 266-271.
- Shin YM, Son CW, Sim HJ, Kim MH, Kim MY, Kwon OY, Kim MR (2008) Quality characteristics and antioxidant activity of spirulina added yogurt. Korean J Food Cookery Sci 24: 68-75.