1 "클로렐라 추출물 현황 및 전망" 35 (35): 64-69, 2002
2 "조류( Algae)의 산업적 이용" 15 (15): 19-24, 2002
3 "관능검사 방법 및 응용" 신광출판사 124-147, 1997
4 "YK. Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J. Korean Agric. Chem. Soc. 36" 80-,
5 "Shelf-life extension of noodle and rice cake by the addition of plantain." 15 (15): 68-72, 1999
6 "Shelf life extension of white rice cake and wet noodle by the treatment with chitosan." 32 (32): 828-833, 2000
7 "Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts" 30 (30): 1197-1202, 1998
8 "Quality of wet noodle prepared with wheat flour and mushroom powder." 30 (30): 1373-1380, 1998
9 "Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J" 43 (43): 271-276, 2000
10 "Quality characteristics of wet noodle with maesil(Prunus mume) juice." 18 (18): 527-535, 2003
1 "클로렐라 추출물 현황 및 전망" 35 (35): 64-69, 2002
2 "조류( Algae)의 산업적 이용" 15 (15): 19-24, 2002
3 "관능검사 방법 및 응용" 신광출판사 124-147, 1997
4 "YK. Preparation of noodle supplemented with treated apple pomace and soymilk residue as a source of dietary fiber. J. Korean Agric. Chem. Soc. 36" 80-,
5 "Shelf-life extension of noodle and rice cake by the addition of plantain." 15 (15): 68-72, 1999
6 "Shelf life extension of white rice cake and wet noodle by the treatment with chitosan." 32 (32): 828-833, 2000
7 "Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts" 30 (30): 1197-1202, 1998
8 "Quality of wet noodle prepared with wheat flour and mushroom powder." 30 (30): 1373-1380, 1998
9 "Quality of dry noodle prepared with wheat flour and immature Rubus coreanus (Bogbunja) powder composites. J" 43 (43): 271-276, 2000
10 "Quality characteristics of wet noodle with maesil(Prunus mume) juice." 18 (18): 527-535, 2003
11 "Quality characteristics of wet noodle with Lycii fructus powder." 35 (35): 77-83, 2000
12 "Quality characteristics of wet noodle added with powder of Opuntia ficus-indica." 31 (31): 1604-1612, 1999
13 "Quality characteristics of noodle with health-functional enzyme resistant starch." 32 (32): 328-334, 2000
14 "Quality characteristics of barley β-glucan enriched noodles." 35 (35): 405-409,
15 "Quality characteristics of Sulgidduk containing chlorella powder." 31 (31): 225-229, 2002
16 "Properties of wet noodle changed by the addition of whey powder." 32 (32): 1073-1078, 2000
17 "Preparation of noodle with laver powder and its characteristics." 32 (32): 298-305, 2000
18 "NH. Studies on quality of noodle products as influenced by mugwort content. J. Sci. Technol. 1" 231-,
19 "Influence of konjac flour addition on the rheorogical properties of wheat flour noodle." Sookmyung Univ. 1999
20 "Effects of alkaline reagent on the rheological properties of wheat flour and noodle property." 28 (28): 58-65, 1996
21 "Effects of Poria cocos powder on wet noodle qualities" 41 (41): 539-544, 1998
22 "Effect of whole soy flour on the properties of wet noodle." 16 (16): 417-422, 2003
23 "Effect of synnemata of Beauveria bassiana on the properties of noodle." 16 (16): 158-164, 2003
24 "Effect of soybean protein isolate on the properties of noodle." 30 (30): 1301-1306, 1998
25 "Effect of rice bran dietary fiber on flour rheology and quality of wet noodles." 29 (29): 90-95, 1997
26 "Effect of paprika (Capsicum annuum L.) juice on the acceptability and quality of wet noodle(Ⅰ)." 17 (17): 373-379, 2001
27 "Effect of mulberry leaves powder on the cooking characteristics of noodle." 18 (18): 632-636, 2002
28 "Effect of hot water extract powder from safflower (Carthamus tinctorius L.) seed on quality of noodle." 31 (31): 460-464, 2002
29 "Effect of fructooligosaccharide and chlorella powder on Kimchi fermentation." 31 (31): 760-764, 2002
30 "Effect of dandelion on the extention of shelf-life of noodle and rice cake." 15 (15): 121-126, 1999
31 "Effect of chlorella growth factor on quality of bread." 18 (18): 356-364, 2003
32 "Effect of Bakjakyak(Paeonia japonica) addition on the shelf-life and characteristics of rice cake and noodle." 18 (18): 311-319, 2003
33 "DH. Effect of chlorella cellular powder on the growth of lactic acid bacteria. Master Thesis" Korea Univ. seoul.1980
34 "Cooking properties of buckwheat noodles added Aster scaber Thunb juice." 27 (27): 501-507, 1998
35 "A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch." 16 (16): 681-688, 2000
36 "A study of dried noodles prepared from composite flours utilizing job's tears and wheat flour." 8 (8): 325-329, 1995