1 "酒粕の凄い特效" 宙出版. 東京 15-90, 1998
2 "Yoon SS. 1991. History of Korea noodle culture. Korean J. Dietary Culture" 85-95,
3 "Quality of wet noodle prepared with wheat flour and mushroom powder" 30 (30): 1373-1380, 1998
4 "Quality of Noodle Added Powder of Opuntia ficus-indica var. Saboten" 10 (10): 200-205, 2003
5 "Quality characteristics of wet noodle added with powder of Opuntia ficus-indica" 31 (31): 1604-1612, 1999
6 "Quality Characteristics of Noodle added with Chlorella Extract" 17 (17): 120-127, 2004
7 "Properties of wet noodle chaged by the addition of whey powder" 32 (32): 1073-1078, 2000
8 "Properties of Wet noodle Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Powder and Extract" 37 (37): 579-583, 2005
9 "Properties of Ramyon(deep fried noodle) Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Extract" 37 (37): 928-932, 2005
10 "JP Patent 346045 A0" Japan Natural Lab. Co. LTD. 2004
1 "酒粕の凄い特效" 宙出版. 東京 15-90, 1998
2 "Yoon SS. 1991. History of Korea noodle culture. Korean J. Dietary Culture" 85-95,
3 "Quality of wet noodle prepared with wheat flour and mushroom powder" 30 (30): 1373-1380, 1998
4 "Quality of Noodle Added Powder of Opuntia ficus-indica var. Saboten" 10 (10): 200-205, 2003
5 "Quality characteristics of wet noodle added with powder of Opuntia ficus-indica" 31 (31): 1604-1612, 1999
6 "Quality Characteristics of Noodle added with Chlorella Extract" 17 (17): 120-127, 2004
7 "Properties of wet noodle chaged by the addition of whey powder" 32 (32): 1073-1078, 2000
8 "Properties of Wet noodle Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Powder and Extract" 37 (37): 579-583, 2005
9 "Properties of Ramyon(deep fried noodle) Changed by the Addition of Sanghwang Mushroom(Phellinus linteus) Extract" 37 (37): 928-932, 2005
10 "JP Patent 346045 A0" Japan Natural Lab. Co. LTD. 2004
11 "JP Patent 146166" 1998
12 "Imayasu S. 1994. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci Biotechno. Biochem." 1767-1771,
13 "Food(식품공전)" Korea Food Industry Association 1999
14 "Effects of the Addition of Leak and Dropwort Powder on the Quality of Noodles" 9 (9): 36-41, 2002
15 "Effects of Takju(Korean turbid rice wine) Lees on the Serum Glucose Levels in Streptozotocin-induced Diabetic Rats" 21 (21): 638-643, 2006
16 "Effects of Poria cocos powder on wet noodle qualities" 41 (41): 539-544, 1998
17 "Effect of soybean protein isolate on the properties of noodle" 30 (30): 1301-1306, 1998
18 "Effect of rice bran dietary fiber on flour rheology and quality of wet noodle" 29 (29): 90-95, 1997
19 "Effect of paprika(Capsicum annuum L.) juice on the acceptability and quality of wet noodle(I)" 17 (17): 373-379, 2001
20 "Characteristics and development of Rice Noodle Added with Isolate Soybean Protein" 21 (21): 326-338, 2005
21 "A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch" 16 (16): 671-687, 2000