1 "The role of ingredients and thermal setting in high-ratio layer cake system" 520-529, 1994
2 "Studies on the quality characteristics of sponge cakes with addition of yam powders" 30 : 48-55, 2001
3 Shin, JH, "Screening of effective factor to inhibition of NDMA formation in Yuza(Citrus junos)" 19 : 126-131, 2004
4 "Quality characteristics of sponge cakes with addition of corn starch" 34 : 1427-1433, 2005
5 "Quality characteristics of sponge cake with addition of laver powder" 32 : 1278-1284, 2003
6 "Quality characteristics of sponge cake with addition of Pleurotus eryngii mushroom powders" 33 : 716-722, 2004
7 "Quality characteristics of sponge cake added with Mesangi(Capsosiphon fulvescens) powder" 23 : 83-89, 2007
8 "Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder" 28 : 534-541, 1999
9 "Main composition analysis of citron (Citrus junos Seib.) and production of their juice and vinegar" 1997
10 "Electrophoretic identification of garlic and garlic products" 79 : 1466-1470, 1996
1 "The role of ingredients and thermal setting in high-ratio layer cake system" 520-529, 1994
2 "Studies on the quality characteristics of sponge cakes with addition of yam powders" 30 : 48-55, 2001
3 Shin, JH, "Screening of effective factor to inhibition of NDMA formation in Yuza(Citrus junos)" 19 : 126-131, 2004
4 "Quality characteristics of sponge cakes with addition of corn starch" 34 : 1427-1433, 2005
5 "Quality characteristics of sponge cake with addition of laver powder" 32 : 1278-1284, 2003
6 "Quality characteristics of sponge cake with addition of Pleurotus eryngii mushroom powders" 33 : 716-722, 2004
7 "Quality characteristics of sponge cake added with Mesangi(Capsosiphon fulvescens) powder" 23 : 83-89, 2007
8 "Physico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder" 28 : 534-541, 1999
9 "Main composition analysis of citron (Citrus junos Seib.) and production of their juice and vinegar" 1997
10 "Electrophoretic identification of garlic and garlic products" 79 : 1466-1470, 1996
11 "Effects of resistant starches on the characteristics of sponge cakes" 30 : 623-629, 2001
12 "Effects of mulberry leaves powders on the quality characteristics of yellow layer cakes" 35 : 871-876, 2003
13 "Effects of Lycium chinense powders on the quality characteristics of yellow layer cake" 34 : 403-407, 2005
14 "Drying of citron juice from by-product of citron tea manufacturing" 16 : 334-339, 2003
15 "Development of functional sponge cakes with onion powder" 32 : 62-66, 2003
16 "Characteristics of sponge cakes with replacement of sucrose with oligosaccharides and sugar alcohols" 13 : 204-212, 1997
17 Cha, JY, "Biofunctional activities of citrus flavonoids" 44 : 122-128, 2001
18 Lee, "Aroma components in Korean citron" 361-365, 1987
19 "Approved method of the AACC" American Association of Cereal Chemists, St. Paul, Minn 2000
20 "A study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder" 21 : 94-102, 2005