1 "Studies on Busuge preparation Effect of the addition of soy products on the quality of BUSUGE" 51-56, 1985
2 "Sensory evaluation by quantitative descriptive analysis" 24-30, 1974
3 "Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplement by green tea powder" 34 (34): 329-339, 1996
4 "Physicochemical and sensory characteristics of Gangjung prepared under the different conditions of the steeping and enzyme treatment of waxy rice" 9-103, 2006
5 "Official Methods of Analysis Association of Official Analytical Communities" 1990
6 "Experimental designs balanced for the estimation of residual effects of treatments" 149-168, 1949
7 "Effects of the purchase decision of traditional Korean snacks or Hangwa" 17-24, 2002
8 "Effect of sugar alcohol on wheat starch gelatinization and retrogradation" 28 (28): 1251-1255, 1999
9 "Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum" 987-991, 1977
10 "Effect of kind of frying oils on the quality and preservation of Yugwa" 14-18, 2002
1 "Studies on Busuge preparation Effect of the addition of soy products on the quality of BUSUGE" 51-56, 1985
2 "Sensory evaluation by quantitative descriptive analysis" 24-30, 1974
3 "Sensory and mechanical characteristics of heunmi-nokcha-injulmi supplement by green tea powder" 34 (34): 329-339, 1996
4 "Physicochemical and sensory characteristics of Gangjung prepared under the different conditions of the steeping and enzyme treatment of waxy rice" 9-103, 2006
5 "Official Methods of Analysis Association of Official Analytical Communities" 1990
6 "Experimental designs balanced for the estimation of residual effects of treatments" 149-168, 1949
7 "Effects of the purchase decision of traditional Korean snacks or Hangwa" 17-24, 2002
8 "Effect of sugar alcohol on wheat starch gelatinization and retrogradation" 28 (28): 1251-1255, 1999
9 "Effect of morphology and granule size of crystalline D-sorbitol on texture of sugar-free chewing gum" 987-991, 1977
10 "Effect of kind of frying oils on the quality and preservation of Yugwa" 14-18, 2002
11 "Effect of isomaltooligosaccharide and sorbitol on the retrogradation and sensory characteristics of cooked rice" 62-71, 2002
12 "Characteristics of sugar cookies with replacement of sucrose with sugar alcohols - (1) Organoleptic characteristics of sugar alcohol cookies" 28 (28): 850-857, 1999
13 "Characteristics and storage stability of Korean confections Kangjeong and Dashik" 421-426, 1986
14 "Changes in chemical composition of glutinous rice during steeping and quality properties of Yukwa" 33 (33): 737-744, 2001
15 "Analysis of traditional process for Yukwa making, a Korean puffed rice snack ( 2 ) - pelleting, drying, conditioning and additives" 34 (34): 818-823, 2002
16 "An analysis of Korean desserts in the royal parties of Yi dynasty" 1986197-210
17 "A study on the physical and chemical properties of Gangjung and Sanja" Ewha Womans University 1979
18 "A study on the carbohydrates characteristics and storage stability of Kangjeong and Dashik" Ewha Womans University 1985