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1 Ryu KH, "한국떡" Hyoil 155-157, 2005
2 정진영, "파프리카즙을 첨가한 증편의 품질 특성" 한국식품영양과학회 33 (33): 2004
3 유창희, "타피오카 분말을 첨가한 증편의 품질특성" 한국식품조리과학회 22 (22): 396-401, 2006
4 박영미, "자색고구마를 첨가한 설기떡의 품질 특성" (사)한국조리학회 18 (18): 54-64, 2012
5 이순목, "자색고구마 첨가 식빵의 품질특성" 한국식품조리과학회 27 (27): 1-16, 2011
6 이재상, "자색 고구마 분말 첨가 생면의 품질 특성" 동아시아식생활학회 22 (22): 489-496, 2012
7 최은진, "자색 고구마 농축액을 첨가하여 제조한 젤리의 품질특성 및 항산화활성" 한국식품과학회 45 (45): 47-52, 2013
8 신은하, "유색미의 첨가량과 발효방법에 따른 증편의 품질특성" 한국식품조리과학회 20 (20): 380-386, 2004
9 장정선, "우유를 첨가하여 제조한 증편의 성질변화" 한국식품조리과학회 23 (23): 354-362, 2007
10 김성향, "연잎가루 첨가량에 따른 증편의 이화학적, 관능적 특성" 동아시아식생활학회 20 (20): 60-68, 2010
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16 홍진숙, "다시마를 첨가한 설기떡의 품질 특성" 한국식품조리과학회 22 (22): 37-44, 2006
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